Sourdough Microbiota And Starter Cultures For Industry
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Language: en
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Type: BOOK - Published: 2024-05-29 - Publisher: Springer
Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms. T
Language: en
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Type: BOOK - Published: 2017-02-06 - Publisher: John Wiley & Sons
Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. O
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Pages: 492
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Type: BOOK - Published: - Publisher: Springer Nature
Language: en
Pages: 400
Pages: 400
Type: BOOK - Published: 2023-04-24 - Publisher: Springer Nature
Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as
Language: en
Pages: 465
Pages: 465
Type: BOOK - Published: 2023-07-26 - Publisher: CRC Press
Sourdough fermentation was probably one of the first microbial processes employed by mankind for the production and preservation of food. This practice is still
