Paper Title :Beneficial Effects and Functional Aspects of Sourdough Technology
Author :Cennet Pelin Boyaci Gunduz, Huseyin Erten
Article Citation :Cennet Pelin Boyaci Gunduz ,Huseyin Erten ,
(2019 ) " Beneficial Effects and Functional Aspects of Sourdough Technology " ,
International Journal of Advances in Science, Engineering and Technology(IJASEAT) ,
pp. 47-52,
Volume-7,Issue-2
Abstract : Sourdough is a mixture of flour and water that is fermented with lactic acid bacteria and yeasts. Actually, the use of
the sourdough process for the production of sourdough bread has a long tradition but in recent years, traditional sourdough
breads have again started to attract consumers as a result of improved organoleptic properties, pronounced flavor, prolonged
shelf life and natural production without the use of any additives. These improved properties are results of the some
biochemical changes occur during sourdough fermentation.
Keywords - Fermentation, Nutrition, Sourdough, Lactic Acid Bacteria.
Type : Research paper
Published : Volume-7,Issue-2
DOIONLINE NO - IJASEAT-IRAJ-DOIONLINE-15768
View Here
Copyright: © Institute of Research and Journals
| |
 |
| |
 |
PDF |
| |
Viewed - 48 |
| |
Published on 2019-08-31 |
|
