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Evaluation of sourdoughs for the production of bread using spontaneous fermentation technique
This study developed three sourdoughs using sugarcane, apple and grape as substrate. The fermentative activity and physicochemical, microbiological and sensory characteristics of the sourdoughs and breads were evaluated. Among the breads that were prepared using different sourdoughs, that which was...
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| Publicado no: | Acta Scientiarum. Technology |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidade Estadual de Maringá
2014
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=303231830019 |
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