Gossamer
发表于 2025-3-25 05:18:03
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choleretic
发表于 2025-3-25 08:17:17
History and Social Aspects of Sourdough,o tradition, the various practices of civil society and to religion. The common language of the world still retains expressions that recall the close bond between life and bread. Throughout time, the eating of bread, especially sourdough bread, was very often a choice of civilization. Information on
我还要背着他
发表于 2025-3-25 13:53:41
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小争吵
发表于 2025-3-25 17:29:26
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ordain
发表于 2025-3-25 23:31:20
Technology of Sourdough Fermentation and Sourdough Applications, characters and prolonged shelf life. Sourdough applications and performances mainly rely on the composition and stability of its microbiota, which is in turn influenced by many exogenous and endogenous factors. Different type of sourdoughs exist for many applications, both at artisan and industrial
RLS898
发表于 2025-3-26 03:27:41
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ALTER
发表于 2025-3-26 07:49:27
Physiology and Biochemistry of Sourdough Yeasts,nding on the type of flour and bread-making technology, starvation conditions can also be envisaged. The imbalance between yeast consumption and starch hydrolysis might lead to the rapid depletion of soluble carbohydrates. Overall, microbial starvation induces a quiescent state whose length is contr
BIBLE
发表于 2025-3-26 10:29:59
Physiology and Biochemistry of Lactic Acid Bacteria,ough as well as the effect of the metabolic activity of lactic acid bacteria on flavor, texture, shelf-life, and nutritional properties of leavened baked goods. Lactic acid bacteria are the dominant microorganisms of sourdough. Their metabolic versatility favors adaptation to the various processing
偶然
发表于 2025-3-26 13:10:24
Sourdough: A Tool to Improve Bread Structure, improved by addition of bread improvers or enzymes. Alternatively, the addition of sourdough influences all aspects of bread quality and thus meets consumer demands for a reduced use of additives. Since sourdough is an intermediate but not an end product the microbiological activity has to be deter
AVOID
发表于 2025-3-26 17:13:32
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