To investigate this, Landis, Oliverio et al. But there has never been a comprehensive study of how the microbial diversity of sourdough starters varies across and between continents. Previous studies have looked at the composition of starter cultures from regions within Europe. However, for such a dependable staple, sourdough bread cultures and the mixture of microbes they contain have scarcely been characterized. ![]() The different acids and enzymes produced by the microbial culture affect the bread’s flavor, texture and shelf life. The starter culture contains a community of microbes made up of yeasts and bacteria, which ferment the carbohydrates in flour and produce the carbon dioxide gas that makes the bread dough rise before baking. It is made from a sourdough ‘starter culture’ which is maintained, portioned, and shared among bread bakers around the world. ![]() Sourdough bread is an ancient fermented food that has sustained humans around the world for thousands of years.
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