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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

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