Online Monitoring of Sourdough Fermentation Using a Gas Sensor Array with Multivariate Data Analysis

Sourdough can improve bakery products’ shelf life, sensory properties, and nutrient composition. To ensure high-quality sourdough, the fermentation has to be monitored. The characteristic process variables for sourdough fermentation are pH and the degree of acidity measured as total titratable acidi...

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Detalles Bibliográficos
Autores principales: Anker, Marvin, Yousefi-Darani, Abdolrahim, Zettel, Viktoria, Paquet-Durand, Olivier, Hitzmann, Bernd, Krupitzer, Christian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10536588/
https://www.ncbi.nlm.nih.gov/pubmed/37765737
http://dx.doi.org/10.3390/s23187681

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10536588/
https://www.ncbi.nlm.nih.gov/pubmed/37765737
http://dx.doi.org/10.3390/s23187681

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