Liquid sourdough from stone-ground soft wheat (Triticum aestivum) flour: Development and exploitation in the breadmaking process
Federica Cardinali, Cristiana Garofalo, Anna Reale, Floriana Boscaino, Andrea Osimani, Vesna Milanović, Manuela Taccari, Lucia Aquilanti
Topics & Concepts
Food scienceAromaLactic acidFermentationWheat flourChemistryBread makingTitratable acidBacteriaBiologyGeneticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProbiotics and Fermented Foods