Influence of fermentation time on characteristics of sourdough bread
Sourdough is used in the manufacture of numerous baked products. The microorganisms used in this preparation of sourdoughs included two strains from the Lactobacillus paracasei (1 and 2) and two strains from the Saccharomyces cerevisiae group (1 and 2). Samples of raw dough were analyzed for pH, tit...
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Buch |
| Veröffentlicht: |
Universidade de São Paulo,
2013-06-01T00:00:00Z.
|
| Schlagworte: | |
| Online-Zugang: | Connect to this object online. |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Schreiben Sie den ersten Kommentar!