Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality
The chemical, microbiological, and texture characteristics and rheological properties of sourdoughs were studied in the course of fermentations at 25 and 35°C over a period of 72 hours. After 6 h of fermentation, pH decreased rapidly in the sourdough at 35°C. However, after 72 h the pH values were s...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2017-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201706-0005_effect-of-fermentation-on-microbiological-physicochemical-and-physical-characteristics-of-sourdough-and-impact.php |