Browsing by Subject "Pa -- Microbiologia"
Now showing items 1-3 of 3
Biochemical and microbiological description of spontaneous wheat sourdough from two Spanish bakeries (2016)
Part of book or chapter of book
Restricted access - publisher's policyThe 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 ...
(Universitat Politècnica de Catalunya, 2014-02-06)
Restricted access - author's decisionThe use of sourdough for bread making is a very old and widely used baking practice in several countries. Is defined as an acid fermented dough that is made and maintained over time, and which contains acid lactic bacteria ...
Caracterització microbiològica de masses mare espontànies elaborades en forns de l'àrea de Barcelona (Universitat Politècnica de Catalunya, 2014-12-12)
Restricted access - author's decisionA spontaneous sourdough is defined as a mixture of flour and water maintained by refreshments, forming a complex ecosystem inhabited by a great biodiversity of microorganisms, which give the sourdough the desired unique ...