Determination of Technological Parameters and Characterization of Microbiota of the Spontaneous Sourdough Fermentation of Hull-Less Barley

The development of microorganisms of sourdough and biodiversity of microbiota can be influenced by changing the parameters of the technological process such as the ratio of flour and added water, the fermentation temperature and time. The Box–Behnken design methodology was used to determine the opti...

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Detalles Bibliográficos
Autores principales: Reidzane, Sanita, Kruma, Zanda, Kazantseva, Jekaterina, Traksmaa, Anna, Klava, Dace
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534550/
https://www.ncbi.nlm.nih.gov/pubmed/34681301
http://dx.doi.org/10.3390/foods10102253

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534550/
https://www.ncbi.nlm.nih.gov/pubmed/34681301
http://dx.doi.org/10.3390/foods10102253

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