The DOI matches its Crossref record; 93 of the 93 references it cites were found in a registry or an index.
Sourdough Technology—A Traditional Way for Wholesome Foods: A Review
Abstract
Abstract: In the present era, consumers wish to have a wide range of foods that are nutritious and flavorful and have long shelf life without added preservatives. Sourdough is an important modern fermentation of cereal flours and water based upon an earlier spontaneous process. The sourdough microflora is dominated by lactic acid bacteria and, along with yeast, they play a key role in the fermentation of bread dough. Factors that affect the quality of sourdough are dough yield, temperature, type of starter culture, acidity of the medium, and the substrate. Sourdough is classified into 3 types (Types I, II, and III); the most widely used for commercial production is Type III. The sourdough fermentation has a number of beneficial effects that include prolonged shelf life, accelerated volume gain, delayed staling, improved bread flavor, and good nutritional value. Sourdough also improves sensory characteristics such as loaf volume, evenness of baking, color, aroma, taste, and texture of breads. Sourdough has been reported to contribute to extended shelf life by inhibiting spoilage bacteria and mold growth.
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Cites
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Cited by
Sourdough volatile compounds and their contribution to bread: A review
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Processing- and product-related causes for food waste and implications for the food supply chain
Raak, N., Symmank, C., Zahn, S., Aschemann-Witzel, J., & Rohm, H. (2017) · Waste Management · doi:10.1016/j.wasman.2016.12.027 · Cited by 266
Laatikainen, R., Koskenpato, J., Hongisto, S.-M., Loponen, J., Poussa, T., Huang, X., Sontag-Strohm, T., Salmenkari, H., & Korpela, R. (2017) · Nutrients · doi:10.3390/nu9111215 · Cited by 82
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Metadata
- Authors
- Chavan, R. S., & Chavan, S. R.
- Venue
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Published
- 2011-04-06
- Volume
- 10
- Issue
- 3
- Pages
- 169-182
- ISSN
- 1541-4337 (ISSN-L)
- OpenAlex
- W2072916725
- Cited by
- 261
- References
- 93
- FWCI
- 9.44
- Type
- journal article
- Language
- en
- Open access
- closed
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- Chavan, R. S., & Chavan, S. R. (2011). Sourdough Technology—A Traditional Way for Wholesome Foods: A Review. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/j.1541-4337.2011.00148.x
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
