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Biochemical and microbiological description of spontaneous wheat sourdough from two Spanish bakeries
- Publication Year :
- 2015
-
Abstract
- The aim of this study was the description and assessment of the biochemical and microbiological stability of a semi-fluid spontaneous wheat sourdough, propagated with the same ingredients in two Catalan (Spanish) bakeries over a period of four months. These sourdoughs were initiated two years ago and have been maintained by continuous refreshments with the only difference of blockage temperature and storage time (5 ºC and < 48 h, or 9 ºC and < 24 h).<br />Postprint (published version)
Details
- Database :
- OAIster
- Notes :
- 1 p., application/vnd.openxmlformats-officedocument.wordprocessingml.document, English
- Publication Type :
- Electronic Resource
- Accession number :
- edsoai.ocn964228410
- Document Type :
- Electronic Resource