2021Academic literature48 citations7 claims extractedDOI

Influence of Process Parameters on Sourdough Microbiota, Physical Properties and Sensory Profile

Alba Martín-Garcia, Montserrat Riu-Aumatell, Elvira López‐Tamames

Food Reviews International

Food composition and properties

Sourdough is the result of a fermentation process involving mainly LAB and yeasts. The present microbiota increase acidification, leavening and flavour. Moreover, consumers demand for more...

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2021Academic literature48 citationsDOI

Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough

Lei Sun, Xinyang Sun, Yifei Du +4

Food Chemistry

Food composition and properties

Research Library

Influence of Process Parameters on Sourdough Microbiota, Physical Properties and Sensory Profile

Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough

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