Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties
The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in gluten-free (GF) breadmaking have been published in c...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2016-10-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2304-8158/5/4/69 |