Search results for "DOUGH"

Biodiversity of Sourdough Lactic Acid Bacteria.

2010

Modern technology of baked goods largely uses sourdoughs because of the many advantages offered over baker’s yeast. Sourdough is characterized by a complex microbial ecosystem, mainly represented by lactic acid bacteria (LAB) and yeasts, whose fermentation confers to the resulting product its characteristic features such as palatability and high sensory quality. Raw materials used in baking are not heat-treated; thus, they bring their wild microorganisms to the production process. Investigation of the composition and evolution of microbial communities of sourdough and raw materials is relevant in order to determine the potential activities of sourdough microorganisms. LAB are the main facto…

Yeast microbiota associated with spontaneous fermentation of traditional wheat sourdough breads of Abruzzo region (Italy)

2010