The Effect of Spray Dried Sourdough Process on Gluten Development by Studying Dough Microstructure
Sourdough is a complex biological system, consisting of such components as cereal carbohydrates and proteins, lactic acid bacteria and yeasts and different enzymes from which each of these taste, flavor and shelf life of bread can be improved with optimal use of sourdough. The aim of this study was...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2017-09-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_66601_82062b8047b1ab6b647e4b86e09078f5.pdf |