Effect of Fermented Dough on the Organoleptic Quality and Shelf-Life of Bread
The study was carried out to determine the effect of fermented dough (sourdough) containing lactic acid bacteria on the organoleptic quality and shelf life of bread. Spontaneous fermentation of three commonly used wheat flour was carried out for 120 hours (5 days) at ambient temperature and at 33⁰...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Umaru Musa Yar'adua University, Katsina, Nigeria
2016-12-01
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| Series: | UMYU Journal of Microbiology Research |
| Subjects: | |
| Online Access: | https://ujmr.umyu.edu.ng/index.php/ujmr/article/view/344 |
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