Quality improvement and fermentation control in dough fermentations

Quality improvement and fermentation control in dough fermentations 

Advances in Fermented Foods and Beverages. hUp //dx.doi.org/10.1016/B978-l-78242-015-6.00017-7 Copjright 2015 Elsevier Ltd. AU rights reserved. 

Chemical dough acidifiers, e.g. citric acid V j Chemical leavening, e.g. baking soda 

Multiple-stage fermentations (Pugliese bread, rye bread 

Starter (mother dough) Baker s yeast Sourdough (backslopping) Sourdough (backslopping) Laboratory culture or sourdough 

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