| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6289146 | Food Microbiology | 2011 | 11 Pages |
Abstract
⺠Single-strain starter cultures of lactic acid bacteria do influence the flavour profile of type II sourdoughs. ⺠Selected strains of lactic acid bacteria produce distinct flavours, such as acidic, buttery, and fruity flavours. ⺠Rye fermentation results in sourdoughs richer in volatiles than wheat fermentations.
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Authors
Frédéric Ravyts, Luc De Vuyst,