Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads
, Raimondo Gaglio, Marcella Barbera, Nicola Francesca, Giancarlo Moschetti and Luca Settanni *
Round 1
Reviewer 1 Report
The proposed study is original and well done. I am not a native speaker but I recommend a slight revision of the language.
This research adds knowledge to the topic of fermentation on particular substrates (flour and pistachio).
for me it can be published
Author Response
Thanks a lot for your general positive comments and appreciation of the work.
An English revision has been performed by a native speaker, even though not familiar with food microbiology. We hope this was enough to improve the English style at a publication level.
Reviewer 2 Report
The authors aimed to compare different conditions to include pistachio powder as an enrichment ingredient for lysine in bread. I found the paper inside the scope of the journal and well written in almost all paragraphs. The authors tested several methodologies to assess the effect of include pistachio as a new ingredient in bread. The experimental design was good and close, permitting to explain the results in a very simple, but effective way. I recommend the publication without any corrections.
Author Response
Thanks a lot for your positive response and appreciation of the work.
