publication . Article . 2008

Microbial re-inoculation reveals differences in the leavening power of sourdough yeast strains

Marina Häggman; Hannu Salovaara;
Open Access
  • Published: 01 Jan 2008
Abstract
Häggman and Salovaara, 2008 Abstract A method based on microbial re-inoculation, or the so-called backslopping and subsequent proofing of rye bread dough simulating commercial one-stage sourdough process, was used for the screening of the leavening capacity of sourdough yeast strains. Two yeast strains were initially tested with seven Lactobacillus strains. Thereafter, 17 yeast strains, mostly of sourdough origin, were tested with a backslopping procedure with heterofermentative Lactobacillus brevis as an acidifying lactic acid bacteria (LAB). The highest leavening capacity was found in sourdoughs containing Candida milleri, in particular when it was accompanied...
Subjects
Medical Subject Headings: food and beverages
free text keywords: Food Science, Leavening agent, Lactobacillus, biology.organism_classification, biology, Chemistry, Microbiology, Lactobacillus acidophilus, Lactobacillus brevis, Yeast, Saccharomyces cerevisiae, Lactobacillaceae, Lactobacillus plantarum
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publication . Article . 2008

Microbial re-inoculation reveals differences in the leavening power of sourdough yeast strains

Marina Häggman; Hannu Salovaara;