Abstract
Grinding of cereals and addition of water results in the formation of a dough which, after some time, will turn into a sourdough characterized by acid taste, aroma and increased volume due to gas formation. This fermentation event may have been one of the first...
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CITATION STYLE
APA
Hammes, W. P., & Gänzle, M. G. (1998). Sourdough breads and related products. In Microbiology of Fermented Foods (pp. 199–216). Springer US. https://doi.org/10.1007/978-1-4613-0309-1_8
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