Page 33 - Baking Europe Journal - Winter 2022
P. 33
INGREDIENTS
GLUTEN SENSITIVITY AND SOURDOUGH 33
The maintenance of such a starter version, where single-use yeast strains sourdough starter culture ferment
culture allows for repeated use of the are used to produce conventional simple sugars from the dough, they
same culture to inoculate new bread dough. produce compounds which
batches of dough to bake more contribute functional characteristics
bread, in contrast to the freeze-dried As the microorganisms in the to the bread and dough, including
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