УДК 664.642.2
Authors:
N. Lopaeva,
P. Sharavyev
The main idea of this article is that Russia has accumulated a wealth of experience in the use of technologies for preparing dough on sourdough – flour semi-finished products with acid-forming and gas-forming ability. In the technology of wheat bread with directed cultivation of microorganisms, liquid ferments and liquid yeast are used. The authors reveal the methods of adaptation, use and storage of wheat sourdough.
Keywords: sourdough, yeast, sourdough maturation, sourdough yeast, dough, wheat sourdough
Download the full text of the article
