Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread

In the present study, both yeast leavened bread (YLB) and artisanal sourdough wheat bread (SDB) were prepared. The physico-chemical, microbiological, and sensory properties of breads were monitored as a function of storage time (T = 25 °C). As expected, the titratable acidity (TA) values of SDB were...

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Bibliographic Details
Main Authors: Pavlina Katsi, Ioanna S. Kosma, Sofia Michailidou, Anagnostis Argiriou, Anastasia V. Badeka, Michael G. Kontominas
Format: Article
Published: MDPI AG 2021-03-01
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