Titlebook: Sourdough Microbiota and Starter Cultures for Industry; Elaine Berger Ceresino,Grazina Juodeikiene,João Mi Book 2024 The Editor(s) (if app

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Recent Advances in the Use of Sourdough Fermentation to Improve the Quality of Gluten-Free Bakery Pugh fermentation due to its numerous positive effects on bakery products. The use of sourdough in breadmaking contributes to the development of a desirable pore structure, increases bread volume, and promotes crust thickness. It also enhances the mineral content, antioxidant activity, and microbial

Extort

Undesirable Microorganisms in Cereal Flours and Their Impact on the Stability of Sourdough Microbios for microbial contamination from cereal flours (wheat and rye) into bread produced by sourdough fermentation. We focus on: (i) the occurrence of microbiota in wheat and rye flours; (ii) factors influencing microbial contamination of flours; (iii) undesirable microorganisms in sourdough.