Application of Starter-cultures for Baked Goods

Vesna Stehlik-Tomas and S. Grba

of Food Technology and Biotechnology, University of Zagreb

Article history:

Received September 6, 1995 
Accepted December 6, 1995


Nowadays the baker's yeast of high activity and stability is produced in all developed countries. It satisfies modern procedures of fast preparation and short-time fermentation of dough in order to speed up the bread production time. However, this production does not completely meet the quality demands for bread and other bakery products.
Many researchers have investigated the influence of different microorganisms added to common baker's yeast for sour dough fermentation and final products quality, in an attempt to achieve a better quality of bakery products. The aim of the present paper is to clarify the role of lactic acid bacteria in pure and mixed cultures with yeasts used in baked goods production.

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