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Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt

Author
Gordun, E.; del Valle, LJ.; Ginovart, M.; Carbó, R.
Type of activity
Journal article
Journal
Food science and technology international
Date of publication
2015-09-01
Volume
21
Number
6
First page
428
Last page
439
DOI
https://doi.org/10.1177/1082013214543033 Open in new window
Repository
http://hdl.handle.net/2117/27975 Open in new window
URL
http://fst.sagepub.com/content/early/2014/07/08/1082013214543033?papetoc Open in new window
Abstract
The microbiological culture-dependent characterization and physicochemical characteristics of laboratory sourdough prepared with grape (GS) were evaluated and compared with apple (AS) and yogurt (YS), which are the usual Spanish sourdough ingredients. Ripe GS took longer than AS and YS to reach the appropriate acidity and achieved lower values of lactic acid The microbiological culture-dependent characterization and physicochemical characteristics of laboratory sourdough prepared with grape (GS)...
Citation
Gordun, E. [et al.]. Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt. "Food science and technology international", 2014.
Keywords
AROMA COMPOUNDS, ARTISAN BAKERY, BIODIVERSITY, COMMUNITY, DOUGH, FERMENTATION, IDENTIFICATION, LACTIC-ACID BACTERIA, NON-SACCHAROMYCES YEASTS, Sourdough, WHEAT, grape, ingredients, lactic acid bacteria, yeast
Group of research
BIOCOM-SC - Computational Biology and Complex Systems Group
CRnE - Barcelona Research Center in Multiscale Science and Engineering
PSEP - Synthetic Polymers: Structure and Properties. Biodegradable Polymers.

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