The secrets of sourdough; a review of miraculous potentials of Sourdough in bread shelf life

Biotechnology

Volumn 7, Issue 3, 2008, Pages 413-417

  Sadeghi, Alireza ^a  

^a UNIVERSITY OF ZABOL   (Iran)

Author keywords

Acidification activity; Bakery additive; Biotechnological process; Bread shelf life; Fermentation conditions

Indexed keywords

ACIDIFICATION ACTIVITY; ALCOHOLIC FERMENTATION; BIOTECHNOLOGICAL PROCESS; BREAD SHELF LIFE; CEREAL FLOURS; COMPLEX BIOLOGICAL SYSTEMS; DOUGH PROPERTIES; ENDOGENOUS FACTORS; FOOD PRODUCTION; INTERACTIVE WAY; LACTIC ACID BACTERIA; MICROFLORA; OPTIMUM PH; PHYTATE; SHELF LIFE; SOURDOUGH BAKING; SOURDOUGH FERMENTATION; STARCH RETROGRADATION;

ADDITIVES; BACTERIA; BACTERIOLOGY; BAKERIES; BIOLOGICAL SYSTEMS; BIOTECHNOLOGY; BODY FLUIDS; FERMENTATION; LACTIC ACID; ORGANIC ACIDS; TEXTURES;

BIOCHEMICAL ENGINEERING;

BACTERIA (MICROORGANISMS);

EID: 67651009154     PISSN: 1682296X     EISSN: 16822978     Source Type: Journal    
DOI: 10.3923/biotech.2008.413.417     Document Type: Article

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