Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours
Author:
Affiliation:
1. Dipt. di Scienze Agrarie Alimentari ed Ambientali (D3A); Univ. Politecnica delle Marche; via Brecce Bianche, 60131 Ancona Italy
Funder
Marche Region - Servizio Agricoltura, Forestazione e Pesca
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13372/fullpdf
Reference43 articles.
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3. Storage of packaged white bread. III. Effects of sourdough and addition of acids on bread characteristics;Barber;Z Lebensm Unters Forsch,1992
4. Evolution of bacterial consortia in spontaneously started rye sourdough during two months of daily propagation;Bessmeltseva;PLoS One,2014
5. European developments in wheat sourdoughs;Brummer;Cereal Foods World,1991
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