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dc.contributor.authorGordún Quiles, Elena
dc.contributor.authorCarbó Moliner, Rosa
dc.contributor.authorGinovart Gisbert, Marta
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament de Matemàtiques
dc.date.accessioned2017-10-16T09:01:08Z
dc.date.issued2016
dc.identifier.isbn9781627346122
dc.identifier.urihttp://hdl.handle.net/2117/108713
dc.description.abstractThe 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). Both sourdoughs have been characterized as sourdoughs with a lactic acid bacteria/yeast ratio of 1.1/1 and with moderate acidity. Between these two sourdoughs significant differences were observed in parameters related with the acidity, the total titratable acidity and the content of lactic and acetic acids. The two sourdoughs studied along these four months were evaluated as stable on time due to the fact that the samples showed low coefficients of variation. Molecular identification of lactic acid bacteria and yeast strains of this suitable consortium in the near future will be further important knowledge for spontaneous wheat sourdoughs.
dc.format.extent6 p.
dc.language.isoeng
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Ciències de la terra i de la vida::Microbiologia
dc.subject.lcshBread - Microbiology
dc.subject.otherspontaneous sourdough
dc.subject.otherwheat sourdough
dc.subject.othermicrobiological stability
dc.subject.otherbiochemical stability
dc.titleBiochemical and microbiological description of spontaneous wheat sourdough from two Spanish bakeries
dc.typePart of book or chapter of book
dc.subject.lemacPa -- Microbiologia
dc.contributor.groupUniversitat Politècnica de Catalunya. BIOCOM-SC - Grup de Biologia Computacional i Sistemes Complexos
dc.description.peerreviewedPeer Reviewed
dc.rights.accessRestricted access - publisher's policy
drac.iddocument21576060
dc.description.versionPostprint (published version)
dc.date.lift10000-01-01
upcommons.citation.authorGordun, E., Carbó, R., Ginovart, M.
upcommons.citation.publishedtrue
upcommons.citation.publicationNameMicrobes in the spotlight: recent progress in the understanding of beneficial and harmful microorganisms
upcommons.citation.startingPage170
upcommons.citation.endingPage175


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