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Article

Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour.

Food microbiology - 1 Oct 2009

Zannini Emanuele, Garofalo Cristiana, Aquilanti Lucia, Santarelli Sara, Silvestri Gloria, Clementi Francesca

Abstract excerpt

The aim of the present study was the microbiological and technological characterization of laboratory- made sourdoughs for use in barley-flour-based bread-making. A defined multi-strain starter culture consisting of selected lactic acid bacteria (LAB) and yeasts from wheat sourdoughs was inoculated into three flour-water mixtures, composed of: (i) 100% wheat flour (ii) 50% wheat flour and 50% hull-less barley...

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Identifiers

PMID: 19747608
DOI: 10.1016/j.fm.2009.07.014

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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