Application of novel starter cultures for sourdough bread production.

Abstract

Sourdough application has been extensively increased in the last years due to the consumers demand for food consumption without the addition of chemical preservatives. Several starter cultures have been applied in sourdough bread making targeting the increase of bread self-life and the improvement of sensorial character. More specific, Lactobacillus… (More)
DOI: 10.1016/j.anaerobe.2011.03.022

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