Effect of Commercial Dried Sourdough on Structural Characteristics of Wheat Bread

Effect of Commercial Dried Sourdough on Structural Characteristics of Wheat Bread

This study investigated the effect of the addition of three commercial dried sourdoughs containing different percentages of Saccharomyces cerevisiae (25-30%), on structural characteristics of wheat bread. Rheology, texture and physicochemical characteristics were assessed for both dough and final br...

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Bibliographic Details
Main Authors:	Laura Principato, Guillermo Duserm Garrido, Mauro Massari, Roberta Dordoni, Giorgia Spigno
Format:	Article
Language:	English
Published:	AIDIC Servizi S.r.l. 2019-06-01
Series:	Chemical Engineering Transactions
Online Access:	https://www.cetjournal.it/index.php/cet/article/view/9717

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