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MARCH 2011 (published: 01.03.2011)
Number 1(11)
Home > Issue > The use of starter cultures for resource-saving technologies of making bread from wheat flour on sourdough
Andreev A.N., Pleshanova N.N.
In this research comparison of starting cultures Saf-Leven LV1 and Saf-Leven LV4 is resulted to remove the sourdoughs for bread white from a wheat flour. As a control example the sourdough of spontaneous fermentation was prepared (SSF). Results showed that bread, prepared on a ferment Saf-Leven LV4, possessed the best physical, chemical and organoleptic properties (has the greatest on 3,5% relative volume, the best taste, more airy cramb and enjoyable aroma).
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Keywords: sourdough, starting culture, acidity of sourdough and dough, compressibility of bread cramb
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.6
The use of starter cultures for resource-saving technologies of making bread from wheat flour on sourdough
In this research comparison of starting cultures Saf-Leven LV1 and Saf-Leven LV4 is resulted to remove the sourdoughs for bread white from a wheat flour. As a control example the sourdough of spontaneous fermentation was prepared (SSF). Results showed that bread, prepared on a ferment Saf-Leven LV4, possessed the best physical, chemical and organoleptic properties (has the greatest on 3,5% relative volume, the best taste, more airy cramb and enjoyable aroma).
Read the full article
Keywords: sourdough, starting culture, acidity of sourdough and dough, compressibility of bread cramb
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License