Influence of sourdough fermentation on flavour formation and perception in sourdough bread

About this item

Title

Influence of sourdough fermentation on flavour formation and perception in sourdough bread

Content partner

University of Otago

Collection

Otago University Research Archive

Description

Sourdough is simply fermented ground cereal and water, but in actuality it contains a complex ecosystem of microorganisms, mainly yeast and lactic acid bacteria (LAB). The metabolic activity of the microorganisms is used to not only leaven dough, but to produce a complex array of volatile and non-volatile flavour compounds that influence the sensory properties of the final bread product. The initial sourdough culture and the processing parameters applied in the production of sourdough bread p...

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Format

Research paper

Research format

Scholarly text / Thesis

Thesis level

Doctoral

Date created

0001

Creator

Warburton, Andrea

URL

https://hdl.handle.net/10523/12362

Related subjects

flavour / sourdough bread / volatile organic compounds / fermentation / gas chromatography mass spectrometry / proton transfer reaction mass spectrometry / GC-MS / PTR-MS / PTR-ToF-MS / multiple factor analysis / organic acids / HPLC / rapid sensory profiling / free sort method / flash profile / lactic acid bacteria / yeast / sourdough / wholemeal / sensory analysis

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