This study evaluates sourdough's impact on fermentation performance and bio-preservation, revealing significant improvements in acidity and antifungal effects.
Key Points
Liquid sourdough and backslopped sourdough significantly improved dough rise and acidification.
High performance liquid chromatography quantified lactic and acetic acid levels in treated breads.
Chemometric analysis identified a strong correlation between acetic acid production and dough rise.
These sourdough types effectively prevented fungal growth for up to 10 days after inoculation.