Development of a Wet-Granulated Sourdough Multiple Starter for Direct Use

Development of a Wet-Granulated Sourdough Multiple Starter for Direct Use

The search for sourdough starters for the direct production of baked goods with all the advantages of biological sourdough fermentation is still a crucial issue. In this study, 43 Lactic Acid Bacteria strains isolated from mature sourdoughs were evaluated for features of technological interest and t...

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Bibliographic Details
Main Authors: Giuseppe Blaiotta, Raffaele Romano, Marco Trifuoggi, Maria Aponte, Agnese Miro
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Foods
Subjects:
sourdough
starter
wet granulation
volatile compounds
GC/MS
Online Access:https://www.mdpi.com/2304-8158/11/9/1278

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