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Biochemical and microbiological description of spontaneous wheat sourdough from two Spanish bakeries

Autor
Gordun, E.; Carbó, R.; Ginovart, M.
Tipus d'activitat
Presentació treball a congrés
Nom de l'edició
BioMicroWorld 2015 - VI International Conference of Environmental, Industrial and Applied Microbiology
Any de l'edició
2015
Data de presentació
2016
Llibre d'actes
BioMicroWorld 2015 - Book of Abstracts
Pàgina inicial
195
Pàgina final
195
Repositori
http://hdl.handle.net/2117/91322 Obrir en finestra nova
URL
http://www.biomicroworld2015.org/files/bookabstracts.rar Obrir en finestra nova
Resum
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).
Citació
Gordun, 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.
Paraules clau
Spontaneous Sourdough, Wheat Sourdough
Grup de recerca
BIOCOM-SC - Grup de Biologia Computacional i Sistemes Complexos

Participants