Shelf Life of Whole-Wheat Bread : Effects of Sourdough and Antimicrobial Sweeteners

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Citeable URL: https://ir.library.oregonstate.edu/concern/defaults/gh93h557m

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Attribute Name	Values
Creator	Chen, Daisy Kunitomo, Kellen Ross, Andrew Kongraksawech, Teepakorn
Abstract	The Bread Lab Collective is a national group collaborating to develop nutritious, affordable, and approachable whole wheat sandwich bread. • The criteria of the project was to test the shelflife of whole-wheat sandwich bread with less than 7 ingredients. • Why Whole Wheat? ○ The “fiber gap” is a serious health deficit in Western diet, deleteriously affecting gut microbiomes (Ref 2). ○ Low consumption of whole grains is one of the top three dietary risks contributing to the global burden of non-communicable diseases
License	Attribution-NoDerivatives 4.0 (CC BY-ND 4.0)
Resource Type	Poster
Date Issued	2020
Advisor	Ross, Andrew S.
Academic Affiliation	Crop and Soil Science
Non-Academic Affiliation	Oregon State University. Undergraduate Research, Scholarship, and the Arts (URSA)
权利声明	In Copyright - Non-Commercial Use Permitted
Publisher	Oregon State University
Peer Reviewed	No
Language	English [eng]

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