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

Article OPEN
Häggman, Marina; Salovaara, Hannu;

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 so... View more
Share - Bookmark

  • Download from
    ZENODO via ZENODO (Article, 2008)
  • Cite this publication