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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Bibliographic Details
Published in:Acta Scientiarum. Technology
Main Authors: Krischina Singer Aplevicz, Jaciara Zarpellon Mazo, Newton Kramer dos Santos Neto, Fernanda Siqueira Nalevaiko, Ernani Sebastião Sant’Anna
Format: Artigo
Language:Inglês
Published: Universidade Estadual de Maringá 2014
Subjects:
Ingeniería
yeast
sensory analysis
lactic acid bacteria
Fermentative activity
Online Access:https://www.redalyc.org/articulo.oa?id=303231830019
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