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. 2023 Sep 6;12(18):3333. doi: 10.3390/foods12183333

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© 2023 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Soluble protein content of steamed bread fermented by different starter cultures. Concentration of soluble protein of blank, yeast and LP-GM4-yeast group steamed bread samples. Group 1 represents samples of undigested steamed bread; group 2 represents samples of oral-digested steamed bread; group 3 represents samples of gastric-digested steamed bread; group 4 represents samples of intestinal-digested steamed bread. Values are presented as means ± SD (standard deviation). Lowercase letters indicate significant differences (p < 0.05) among samples. Different letters indicate significant differences.