CONSERVATION AGRICULTURE BENEFITS INDIAN FARMERS, BUT TECHNOLOGY TARGETING NEEDED FOR GREATER IMPACTS




The impact of lactic acid bacteria on sourdough fermentation

The baking of sourdough breads represents one of the oldest biotechnological processes.Despite traditionality, sourdough bread has great potential because of its benefits.Sourdough is a mixture of flour and water that is dominated by a complex microflora composed of yeasts and lactic acid bacteria that are crucial in the preparation of bread dough.

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