Biochemical and microbiological description of spontaneous wheat sourdough from two Spanish bakeries

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Título:	Biochemical and microbiological description of spontaneous wheat sourdough from two Spanish bakeries
Autor/a:	Gordún Quiles, Elena; Carbó Moliner, Rosa; Ginovart Gisbert, Marta
Otros autores:	Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia; Universitat Politècnica de Catalunya. Departament de Matemàtiques; Universitat Politècnica de Catalunya. BIOCOM-SC - Grup de Biologia Computacional i Sistemes Complexos
Abstract:	The aim of this study was the description and assessment of the biochemical and microbiological stability of a semi-fluid spontaneous wheat sourdough, propagated with the same ingredients in two Catalan (Spanish) bakeries over a period of four months. These sourdoughs were initiated two years ago and have been maintained by continuous refreshments with the only difference of blockage temperature and storage time (5 ºC and < 48 h, or 9 ºC and < 24 h).
Materia(s):	-Àrees temàtiques de la UPC::Enginyeria agroalimentària::Agricultura::Conreus herbacis extensius -Wheat -Spontaneous sourdough -wheat sourdough -Blat -- Investigació
Derechos:	http://creativecommons.org/licenses/by-nc-nd/3.0/es/
Tipo de documento:	Artículo - Versión publicada Objeto de conferencia
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Gordún Quiles, Elena; Valle Mendoza, Luis Javier del; Ginovart Gisbert, Marta; Carbó Moliner, Rosa

Valle Mendoza, Luis Javier del; Ginovart Gisbert, Marta; Gordún Quiles, Elena; Carbó Moliner, Rosa

Anglès, Guillem; Carbó Moliner, Rosa; Gordún Quiles, Elena; Ginovart Gisbert, Marta

Carbó Moliner, Rosa; Gordún Quiles, Elena; Fernández, Antía; Ginovart Gisbert, Marta

Gordún Quiles, Elena; Carbó Moliner, Rosa; Ginovart Gisbert, Marta

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