Flavour in sourdough breads: a review
β Scribed by Salim-ur-Rehman; Alistair Paterson; John R. Piggott
- Book ID
- 116916395
- Publisher
- Elsevier Science
- Year
- 2006
- Tongue
- English
- Weight
- 199 KB
- Volume
- 17
- Category
- Article
- ISSN
- 0924-2244
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that
In the last few decades, many efforts have been made to exploit sourdoughβs potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are