Improving the quality of traditional Iranian bread by using sourdough and optimizing the fermentation conditions
Abstract The aim of this study was to improve the quality and nutritional value of Barbari bread using sourdough and whole wheat-barley flour. To optimize the fermentation condition, the effect of sourdough content (15–30%), temperature (30–45 °C), and time (30–120 min) of fermentation on Barbari br...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2022-04-01
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| Series: | SN Applied Sciences |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s42452-022-05034-8 |