DOIONLINE 
DOIONLINE Publish In |
International Journal of Advances in Science, Engineering and Technology(IJASEAT)-IJASEAT |
 Journal Home Volume Issue |
||||||||
Issue |
Volume-7,Issue-2 ( Apr, 2019 ) | |||||||||
Paper Title |
Beneficial Effects and Functional Aspects of Sourdough Technology | |||||||||
Author Name |
Cennet Pelin Boyaci Gunduz, Huseyin Erten | |||||||||
Affilition |
Adana Science and Technology University, Food Engineering Department, Adana, Turkey Cukurova University, Food Engineering Department, Adana, Turkey | |||||||||
Pages |
47-52 | |||||||||
Abstract |
Sourdough is a mixture of flour and water that is fermented with lactic acid bacteria and yeasts. Actually, the use of the sourdough process for the production of sourdough bread has a long tradition but in recent years, traditional sourdough breads have again started to attract consumers as a result of improved organoleptic properties, pronounced flavor, prolonged shelf life and natural production without the use of any additives. These improved properties are results of the some biochemical changes occur during sourdough fermentation. Keywords - Fermentation, Nutrition, Sourdough, Lactic Acid Bacteria. | |||||||||
| View Paper | ||||||||||
