Livet i en surdeg : Olika mjölksyrabakteriers inverkan på surdegsbröd
The key elements of sourdough fermentation are the presence of active lactic acid bacteria (LAB) and yeast. Sourdough fermentation originates from the ancient Egypt. One theory concerning its onset states that a portion of bread dough was set aside to be baked at a later date and started to ferment...
| Main Authors: | , |
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| Format: | Others |
| Language: | Swedish |
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Örebro universitet, Restaurang- och hotellhögskolan
2012
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| Online Access: | http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-25697 |