Biochemical and microbiological description of spontaneous wheat sourdough from two Spanish bakeries
Document typeConference lecture
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The 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).
CitationGordun, E., Carbo, R., Ginovart, M. Biochemical and microbiological description of spontaneous wheat sourdough from two Spanish bakeries. A: International Conference on Environmental, Industrial and Applied Microbiology. "BioMicroWorld 2015 - Book of Abstracts". 2015, p. 195.
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