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Effect of Using Sourdough and Frozen Dough for Preparation of Breads on Quality, Shelf Life and Staling
Sourdough Quality
2016/6/2
The effect of sourdough and frozen dough on the shelf life and staling rate of bread was studied. In the present study malted barley and fermented milk was used for the preparation of sourdough and 25...
Effects of spray-dried sourdough on flour characteristics and rheological properties of dough
spray-dried sourdough dough rheology flour
2014/2/24
The effect of incorporating different levels of spray-dried sourdough (3, 6, 9, and 15% w/w) on flour characteristics and dough properties of two wheat flours was studied. As the spray-dried sourdough...