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Editorial

Innovations in Sourdough Bread Making

Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece
Received: 9 February 2021 / Accepted: 18 February 2021 / Published: 20 February 2021
(This article belongs to the Special Issue Innovations in Sourdough Bread Making)
The application of sourdough is considered to be a key tool for the production of high-quality bread. Several advantages have been presented through the application of sourdough in bread making, such as increased shelf life, improved aromatic profiles and sensory characteristics, increased nutritional value, and health benefits. Technological benefits have also been recorded, such as the successful application of sourdough in gluten-free breads. Likewise, an upsurge of interest in sourdough applications in bread making as well as in other foodstuffs (pasta) has been witnessed in recent years. Many factors are considered important for sourdough preparations; however, the proper selection of the starter cultures is considered the most central. This Special Issue of Fermentation aims to disseminate recent innovative research regarding sourdough bread making, as well as authoritative reviews that compile information from previously published material. View Full-Text
Keywords: sourdough bread; innovations; volatiles; starter cultures; lactic acid bacteria; fermentation; immobilized cells; gluten-free sourdough bread; innovations; volatiles; starter cultures; lactic acid bacteria; fermentation; immobilized cells; gluten-free
MDPI and ACS Style

Plessas, S. Innovations in Sourdough Bread Making. Fermentation 2021, 7, 29. https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7010029

AMA Style

Plessas S. Innovations in Sourdough Bread Making. Fermentation. 2021; 7(1):29. https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7010029

Chicago/Turabian Style

Plessas, Stavros. 2021. "Innovations in Sourdough Bread Making" Fermentation 7, no. 1: 29. https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7010029

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