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What is Impact of Sourdough on Bread Quality about?

This document summarizes a study on the effects of increasing sourness of bread dough through the addition of prepared sourdough starters. The study tested emulsion and powder sourdough starters at recommended and reduced concentrations. Analyses focused on specific volume, shape, acidity, pH, and sensory evaluation. Bread with added starters had lower specific volume but improved structure and aroma. Higher starter concentrations decreased pH and increased acidity as expected. Reduced concentrations still

Author

shaik Sohail

Language

EN