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EFFECT OF SOURDOUGH PROCESS PARAMETERS ON BREAD QUALITY
2009The aim of this study was to determine the optimum of sourdough process parameters to improve bread quality. Two types of flour with different ash content (0.4% and 1.1%) were used. Water-flour mixes (1:1 and 2:1), from each wheat flour, were fermented at 25, 30 and 35 °C.
Koceva Komlenić, Daliborka +2 more
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Microbial diversity in French sourdoughs bread
2017Microbial diversity in French sourdoughs bread .
Urien, Charlotte +7 more
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