Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees

The volatile fraction is of great importance for the organoleptic quality and consumer acceptance of bread. The use of sourdough improves the sensory profile of bread, as well as the addition of new ingredients to the fermentation. Cava lees are a sparkling wine by-product formed of dead microorgani...

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Detalles Bibliográficos
Autores principales: Martín-Garcia, Alba, Comas-Basté, Oriol, Riu-Aumatell, Montserrat, Latorre-Moratalla, Mariluz, López-Tamames, Elvira
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9181908/
https://www.ncbi.nlm.nih.gov/pubmed/35684518
http://dx.doi.org/10.3390/molecules27113588

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9181908/
https://www.ncbi.nlm.nih.gov/pubmed/35684518
http://dx.doi.org/10.3390/molecules27113588

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