Quality improvement and fermentation control in dough fermentations
作者： M.J. Brandt
DOI: 10.1016/B978-1-78242-015-6.00017-7
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摘要: Abstract Fermentation of cereals in the form dough has been used since ancient times. The fermentation is performed by lactic acid bacteria and/or yeasts. ecology microbiota influenced process parameters applied and used. This chapter reviews impact sourdough on quality resulting breads: flavour development enhanced organisms, shelf-life baked goods prolonged due to production antifungal compounds, mycotoxins may be degraded nutrition value higher compared breads produced without sourdough. benefits for processing gluten-free are illustrated.
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