ANANINGSIH, VICTORIA KRISTINA and HARTAYANIE, LAKSMI (2013) Sourdough Bread : Processing, Flavor and Health Benefits. International Conference on Environment and Health "Integrating Research Community Outreach and Service Learning". ISSN 978-602-8011-53-2
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Abstract
Sourdough is an ingredient containing cereal components, liquid and active microorganisms which are lactic acid bacteria (LAB) and yeast. Traditional sourdough bread technology is based on a spontancous fermentation process from LAB and yeast that occurring naturally in flour. Classic sourdough preparation is a multiple stage process that starts with a mixture of flour and water left for a specific period of time. Temperature, dough consistency, and dough resting time at each stage determine the development of active microflora. The modern biotechnology of baked goods largely uses sourdough as a natural leavening agent because of the many advantages it offers over baker's yeast especially in the development of the characteristic flavour of bread that resulting in a final product with high sensory quality. Organic acid together with alcohols, esters carbonyl compounds and others, strongly affect the flavour of sourdough bread. Furthermore, sourdough fermentation has several health benefits which are reducing antinutritional compounds, enhancing nutritional values. converting toxic compounds and producing antimicrobial substances.
| Item Type: | Article |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Ms Kristina Ananingsih |
| Date Deposited: | 09 May 2018 22:14 |
| Last Modified: | 15 Oct 2019 07:46 |
| URI: | http://repository.unika.ac.id/id/eprint/15948 |
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