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...

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Bibliographic Details
Main Authors: Carola Cappa, Mara Lucisano, Andrea Raineri, Lorenzo Fongaro, Roberto Foschino, Manuela Mariotti
Format: Article
Language:English
Published: MDPI AG 2016-10-01
Series:Foods
Subjects:
Online Access:http://www.mdpi.com/2304-8158/5/4/69