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- W4247682764 abstract "Sourdough bread has been leavened using a starter dough fermented by lactic acid bacteria (LAB) and yeast. Spontaneous sourdough can be obtained using a mixture of flour and water left at room temperature until acidification occurs. In ancient times, leavened bread was exclusively produced using sourdough, whereas most modern bread is produced using baker's yeast, especially in mechanized industrial bakeries. Nowadays, sourdough bread is mainly produced in artisanal bakeries or as a specialty product. The metabolic activity of microorganisms developing in sourdough affects the technological performance of the dough and its nutritional properties, aroma profile, shelf life, and the overall quality of the bread." @default.
- W4247682764 created "2022-05-12" @default.
- W4247682764 creator A5089359931 @default.
- W4247682764 date "2019-01-01" @default.
- W4247682764 modified "2023-10-18" @default.
- W4247682764 title "Sourdough Breads" @default.
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- W4247682764 doi "https://doi.org/10.1016/b978-0-12-814639-2.00014-9" @default.
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