Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties

The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in gluten-free (GF) breadmaking have been published in c...

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Detalles Bibliográficos
Autores principales: Cappa, Carola, Lucisano, Mara, Raineri, Andrea, Fongaro, Lorenzo, Foschino, Roberto, Mariotti, Manuela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302438/
https://www.ncbi.nlm.nih.gov/pubmed/28231163
http://dx.doi.org/10.3390/foods5040069

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302438/
https://www.ncbi.nlm.nih.gov/pubmed/28231163
http://dx.doi.org/10.3390/foods5040069

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