Influence of Process Parameters on Sourdough Microbiota, Physical Properties and Sensory Profile
Author:
Affiliation:
1. Departament of Nutrition, Food Sciences and Gastronomy, Campus Torribera, Universitat de Barcelona (UB), Institut de Recerca En Nutrició I Seguretat Alimentària (INSA-UB), XaRTA, Santa Coloma De Gramenet, España
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.1906698
Reference73 articles.
1. The predominance of Lactobacillus sanfranciscensis in French organic sourdoughs and its impact on related bread characteristics
2. Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation
3. Microbial Ecology and Process Technology of Sourdough Fermentation
4. A low pH does not determine the community dynamics of spontaneously developed backslopped liquid wheat sourdoughs but does influence their metabolite kinetics
5. Effect of Select Parameters of the Sourdough Rye Fermentation on the Activity of Some Mixed Starter Cultures
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