ISSN : 2663-2187

Production of bio-flavored sourdough bread

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Kamalrookh Z. Marolia, Bushra K. Khan , Namrata Raval and Yash Sharma
» doi: 10.33472/AFJBS.4.1.2022.127-138


Sourdough is the oldest form of leavened bread and has been used since the time of the pharaohs. Sourdough is a mixture of flour and water that is fermented by naturally present Lactic Acid Bacteria (LAB) and yeast. With modernization and an increase in demand, the bread industry currently produces easy to leaven soft bread using Baker’s yeast. To get a sourdough bread with consistent flavors and texture is considered to be an art and skill.

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