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A Review of the Application of Sourdough Technology to Wheat Breads
2005Publisher Summary This chapter reviews the application of sourdough technology to wheat breads. The use of the sourdough process as a form of leavening is one of the oldest biotechnological processes in food production. To facilitate continuous production, a portion of ripe sourdough dough can be saved to seed subsequent doughs.
Charmaine I, Clarke, Elke K, Arendt
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Flavour of sourdough wheat bread crumb
Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1996This study investigates the effect of adding sourdough to wheat bread dough on the production of flavour compounds in wheat bread crumb. The sourdoughs were fermented with starter cultures of lactic acid bacteria alone and in combination with sourdough yeasts.
Hansen, Å., Hansen, B.
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Sourdough microbial system and sourdough breads
2023Osman Sagdic, Gorkem Ozulku, Enes Dertli
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Characteristics of sourdough bread fermented with and and its bio-preservative effect against
Food Chemistry, 2021Sangyong Lim, Sunghoon Park, Kunal Pal
exaly
Sourdough: A Tool to Improve Bread Structure
2012The quality of bread is characterized by its flavor, nutritional value, texture, and shelf life [1]. In the baking industry, these characteristics are improved by addition of bread improvers or enzymes. Alternatively, the addition of sourdough influences all aspects of bread quality and thus meets consumer demands for a reduced use of additives.
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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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