Title: Sourdough Technology-A Traditional Way for Wholesome Foods: A Review
Abstract: Comprehensive Reviews in Food Science and Food SafetyVolume 10, Issue 3 p. 169-182 Sourdough Technology—A Traditional Way for Wholesome Foods: A Review Rupesh S. Chavan, Rupesh S. Chavan Author R.S. Chavan is with G.C.M.M.F. Ltd., Anand, Gujarat 388110, India. Author S.R. Chavan is with Dept. of Microbiology, B. A. C. A., A. A.U. Anand, Gujarat 388110, India. Direct inquiries to author Chavan (E-mail: [email protected]).Search for more papers by this authorShraddha R. Chavan, Shraddha R. Chavan Author R.S. Chavan is with G.C.M.M.F. Ltd., Anand, Gujarat 388110, India. Author S.R. Chavan is with Dept. of Microbiology, B. A. C. A., A. A.U. Anand, Gujarat 388110, India. Direct inquiries to author Chavan (E-mail: [email protected]).Search for more papers by this author Rupesh S. Chavan, Rupesh S. Chavan Author R.S. Chavan is with G.C.M.M.F. Ltd., Anand, Gujarat 388110, India. Author S.R. Chavan is with Dept. of Microbiology, B. A. C. A., A. A.U. Anand, Gujarat 388110, India. Direct inquiries to author Chavan (E-mail: [email protected]).Search for more papers by this authorShraddha R. Chavan, Shraddha R. Chavan Author R.S. Chavan is with G.C.M.M.F. Ltd., Anand, Gujarat 388110, India. Author S.R. Chavan is with Dept. of Microbiology, B. A. C. A., A. A.U. Anand, Gujarat 388110, India. Direct inquiries to author Chavan (E-mail: [email protected]).Search for more papers by this author First published: 06 April 2011 https://doi.org/10.1111/j.1541-4337.2011.00148.xCitations: 146Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract Abstract: In the present era, consumers wish to have a wide range of foods that are nutritious and flavorful and have long shelf life without added preservatives. Sourdough is an important modern fermentation of cereal flours and water based upon an earlier spontaneous process. The sourdough microflora is dominated by lactic acid bacteria and, along with yeast, they play a key role in the fermentation of bread dough. Factors that affect the quality of sourdough are dough yield, temperature, type of starter culture, acidity of the medium, and the substrate. Sourdough is classified into 3 types (Types I, II, and III); the most widely used for commercial production is Type III. The sourdough fermentation has a number of beneficial effects that include prolonged shelf life, accelerated volume gain, delayed staling, improved bread flavor, and good nutritional value. 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Publication Year: 2011
Publication Date: 2011-04-06
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Type: review
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