Results 131 to 140 of about 3,411 (163)
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Sourdough microbial system and sourdough breads
2023Osman Sagdic, Gorkem Ozulku, Enes Dertli
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Laboratory Medicine, 1995
For approximately 5,000 years, two fermentation reactions produced by wild yeast and lactic acid bacteria were used to leaven and flavor bread. In the past 100 years, we have learned to cultivate pure cultures of microorganisms and have applied these techniques to the commercial baking of sourdough breads with questionable success.
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For approximately 5,000 years, two fermentation reactions produced by wild yeast and lactic acid bacteria were used to leaven and flavor bread. In the past 100 years, we have learned to cultivate pure cultures of microorganisms and have applied these techniques to the commercial baking of sourdough breads with questionable success.
openaire +1 more source
Technology of Sourdough Fermentation and Sourdough Application
2023Markus J. Brandt +2 more
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The 7th International Symposium on Sourdough – “Sourdough for health”
International Journal of Food Microbiology, 2019Zannini, Emanuele, Gobbetti, Marco
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