The impact of lactic acid bacteria on sourdough fermentation
The baking of sourdough breads represents one of the oldest biotechnological processes. Despite traditionality, sourdough bread has great potential because of its benefits. Sourdough is a mixture of flour and water that is dominated by a complex microflora composed of yeasts and lactic acid bacteria...
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| Format: | Article |
| Language: | English |
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Association of Chemical Engineers of Serbia
2005-01-01
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| Series: | Hemijska Industrija |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0367-598X/2005/0367-598X0510235S.pdf |