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dc.contributor.authorLopez Moreno, Cristina
dc.contributor.authorRuíz-Delgado, María del Carmen 
dc.contributor.authorPonce-Ortiz, Rocio 
dc.contributor.authorOtero-Fernandezde-Molina, Juan Carlos 
dc.contributor.authorLópez Navarrete, Juan Teodomiro 
dc.contributor.authorRamírez Márquez, Pedro
dc.contributor.authorRamírez Márquez, Salvador Jesús
dc.contributor.authorRamírez Montosa, Carlos
dc.contributor.authorRuiz Andújar, Indalecio
dc.date.accessioned2020-10-16T10:10:04Z
dc.date.available2020-10-16T10:10:04Z
dc.date.created2020-10
dc.date.issued2020-10-16
dc.identifier.urihttps://hdl.handle.net/10630/20004
dc.description.abstractThe use of sourdough to provide certain physical, organoleptic and nutritional properties to bread is one of the most used biotechnological processes in the production of cereal-based foods. Sourdough, yeast and fermentation time are elements that provide rising to the bread, in addition to aroma, flavour and nutritional properties. The time of fermentation of the dough before baking and the portion of sourdough added in the dough pieces are decisive on the acids formation by microbiological action, and thus, the properties of the bread. The physical aspect is also an important factor in the final product, and it can be widely affected according to the percentage of sourdough used and the fermentation time prior to baking. This is due to the variation in the rheological properties of the dough and possibly to the competition existing in the microbiota development. In this work, the interaction effects of fermentation time and sourdough content on the size and acidity in bread are assessed. For this purpose, bread samples were prepared with a fixed amount of yeast and 0, 20 and 50% sourdough portions. Afterwards, they were allowed to ferment periods of 0, 60, 120, 180, 240, 300 and 360 minutes before being baked. The results obtained are reported in the present work.en_US
dc.description.sponsorshipUniversidad de Málaga. Campus de Excelencia Internacional Andalucía Tech.en_US
dc.language.isoengen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectFermentaciónen_US
dc.subjectPanen_US
dc.subjectNutriciónen_US
dc.subject.otherNutritional propertiesen_US
dc.subject.otherAcidityen_US
dc.titleInteraction effects of fermentation time and sourdough content on the size and acidity in breaden_US
dc.typeinfo:eu-repo/semantics/conferenceObjecten_US
dc.centroFacultad de Cienciasen_US
dc.relation.eventtitle6th International Conference on Food Chemistry and Technologyen_US
dc.relation.eventplaceParísen_US
dc.relation.eventdateDel 5 al 7 de octubre de 2020en_US
dc.rights.ccAttribution-NonCommercial-NoDerivatives 4.0 Internacional*


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Attribution-NonCommercial-NoDerivatives 4.0 Internacional
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