Titulo:
Parámetros de incubación del starter de Lactobacillus para su aplicación en pan campesino
.
Sumario:
El fermento natural o starter es un insumo panadero, que se ha revalorizado, en la actualidad, por sus beneficios y por su aporte de sabor. En este estudio, se determinaron los parámetros de cultivo del starter espontáneo de Lactobacillus, a partir de harina integral, para aplicarlo en la elaboración de pan campesino, en función de sus características sensoriales y mecánicas. Se elaboraron tres starters, para lo cual, se mezcló harina integral con agua, en una proporción de 45,5 y 54,5%, respectivamente; posterior a ello, se fermentaron, espontáneamente, a 20, 24 y 28°C, hasta un pH final de 4, a partir de los cuales, se elaboraron panes campesinos. Los panes fueron evaluados sensorialmente, por un panel de expertos (07), mediante una escal... Ver más
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Luis A. Haro, Carmen Minaya - 2020
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Parámetros de incubación del starter de Lactobacillus para su aplicación en pan campesino Incubation parameters of the Lactobacillus starter for application in sourdough bread El fermento natural o starter es un insumo panadero, que se ha revalorizado, en la actualidad, por sus beneficios y por su aporte de sabor. En este estudio, se determinaron los parámetros de cultivo del starter espontáneo de Lactobacillus, a partir de harina integral, para aplicarlo en la elaboración de pan campesino, en función de sus características sensoriales y mecánicas. Se elaboraron tres starters, para lo cual, se mezcló harina integral con agua, en una proporción de 45,5 y 54,5%, respectivamente; posterior a ello, se fermentaron, espontáneamente, a 20, 24 y 28°C, hasta un pH final de 4, a partir de los cuales, se elaboraron panes campesinos. Los panes fueron evaluados sensorialmente, por un panel de expertos (07), mediante una escala lineal no estructurada de 5 puntos, en cuanto a la forma ovalada, apariencia de la costra, masticabilidad de miga, gusto ácido y apariencia de los alveolos. El pan elaborado con el fermento a 24°C fue seleccionado por los panelistas, debido a que presentó puntajes superiores (p<0,05), en los atributos de apariencia de la costra (4,24), masticabilidad de la miga (5,0), gusto ácido (4,67) y apariencia de los alveolos (4,0). El fermento empleado presentó 79 x 107 UFC g-1 de bacterias acidolácticas. Finalmente, la textura del pan campesino seleccionado fue caracterizada instrumentalmente en términos de dureza (102,09N), gomosidad (43,02N), masticabilidad (37,36N), elasticidad (0,87) y cohesividad (0,42), perfil que se puede emplear como parámetro de calidad, para pan campesino y otras variedades similares. The natural ferment or sourdough starter is a bakery input that has been revalued nowadays for its benefits and flavour improve. In this study, the incubation parameters of the spontaneous Lactobacillus starter made with wholemeal flour were determined to be applied in sourdough bread production depending on its sensory and mechanical characteristics. Three starters were made with wholemeal flour mixed with water in a proportion of 45.5 and 54.5% respectively, then were fermented spontaneously at 20, 24 and 28°C until a final pH of 4, from which sourdough breads were produced. The breads were sensory evaluated by a panel of experts (07), using a 5-point unstructured linear scale, in terms of oval shape, crust appearance, crumb chewiness, sourness and alveoli appearance. The bread made with the starter at 24°C was selected because of the higher scores (p<0.05) in the attributes of crust appearance (4.24), crumb chewiness (5.0), sourness (4.67) and alveoli appearance (4.0). The starter used exhibit 79 x 107 CFU g-1 of lactic acid bacteria. Finally, the texture of the selected sourdough bread was characterized in terms of hardness (102.09N), gumminess (43.02N), chewiness (37.36N), springiness (0.87) and cohesiveness (0.42), a profile that can be used as a quality parameter for sourdough bread and other similar varieties. Haro, Luis A. Minaya, Carmen Análisis sensorial Fermento natural Pan campesino Perfil de textura instrumental Sensory evaluation Sourdough bread Sourdough Texture profile analysis 23 2 Núm. 2 , Año 2020 :Revista U.D.C.A Actualidad & Divulgación Científica. Julio-Diciembre Artículo de revista Journal article 2020-12-31T00:00:00Z 2020-12-31T00:00:00Z 2020-12-31 application/xml application/pdf Universidad de Ciencias Aplicadas y Ambientales U.D.C.A Revista U.D.C.A Actualidad & Divulgación Científica 0123-4226 2619-2551 https://revistas.udca.edu.co/index.php/ruadc/article/view/1742 10.31910/rudca.v23.n2.2020.1742 https://doi.org/10.31910/rudca.v23.n2.2020.1742 spa https://creativecommons.org/licenses/by-nc-sa/4.0/ Luis A. Haro, Carmen Minaya - 2020 AMERICAN PUBLIC HEALTH ASSOCIATION. 2015. Salad Dressings. En: Salfinger, Y.; Lou Tortorello, M. (Eds.), Compendium of Methods for the Microbiological Examination of Foods (1st ed.). American Public Health Association. (Estados Unidos). https://doi.org/10.2105/MBEF.0222 BIRCH, A.N.; PETERSEN, M.A.; HANSEN, Å.S. 2013. The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature. LWT - Food Science and Technology. (Estados Unidos). 50(2):480-488. https://doi.org/10.1016/j.lwt.2012.08.019 BORECZEK, J.; LITWINEK, D.; ŻYLIŃSKA-URBAN, J.; IZAK, D.; BUKSA, K.; GAWOR, J.; GROMADKA, R.; BARDOWSKI, J.K.; KOWALCZYK, M. 2020. Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour. MicrobiologyOpen. (Estados Unidos). 9(4):1-13. https://doi.org/10.1002/mbo3.1009 BRABANT, C.; FOSSATI, D.; KLEIJER, G.; VINCENT, V.; JACQUES, C. 2007. Influence de la variété de blé sur le goût du pain. Revue Suisse d’Agriculture. (Suiza). 39(3):101-108. BRANDT, M.J. 2007. Sourdough products for convenient use in baking. Food Microbiology. (Estados Unidos). 24(2):161-164. https://doi.org/10.1016/j.fm.2006.07.010 CHAVAN, R.S.; CHAVAN, S.R. 2011. Sourdough Technology-A Traditional Way for Wholesome Foods: A Review. Comprehensive Reviews in Food Science and Food Safety. (Estados Unidos). 10(3):169-182. https://doi.org/10.1111/j.1541-4337.2011.00148.x CLARKE, C.; SCHOBER, T.J.; ANGST, E.; ARENDT, E.K. 2003. Use of response surface methodology to investigate the effects of processing conditions on sourdough wheat bread quality. European Food Research and Technology. (Alemania). 217(1):23-33. https://doi.org/10.1007/s00217-003-0724-1 CLARKE, C.; SCHOBER, T.J.; DOCKERY, P.; O’SULLIVAN, K.; ARENDT, E.K. 2004. Wheat Sourdough Fermentation: Effects of Time and Acidification on Fundamental Rheological Properties. Cereal Chemistry. (Estados Unidos). 81(3):409-417. https://doi.org/10.1094/CCHEM.2004.81.3.409 COLLAR, C.; BENEDITO DE BARBER, C.; MARTÍNEZ-ANAYA, M.A. 1994. Microbial Sour Doughs Influence Acidification Properties and Breadmaking Potential of Wheat Dough. J. Food Science. (Estados Unidos). 59(3):629-633. https://doi.org/10.1111/j.1365-2621.1994.tb05579.x CORSETTI, A. 2013. Technology of sourdough fermentation and sourdough applications. En: Handbook on Sourdough Biotechnology. Springer US. (Estados Unidos). p.85-103. https://doi.org/10.1007/978-1-4614-5425-0_4 DE ANGELIS, M.; BINI, L.; PALLINI, V.; COCCONCELLI, P.S.; GOBBETTI, M. 2001. The acid-stress response in Lactobacillus sanfranciscensis CB1. Microbiology. (Reino Unido). 147(7):1863-1873. https://doi.org/10.1099/00221287-147-7-1863 DE ANGELIS, M.; GALLO, G.; CORBO, M.R.; MCSWEENEY, P.L.H.; FACCIA, M.; GIOVINE, M.; GOBBETTI, M. 2003. Phytase activity in sourdough lactic acid bacteria: Purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1. International J. Food Microbiology. (Países Bajos). 87(3):259-270. https://doi.org/10.1016/S0168-1605(03)00072-2 DE VUYST, L.; VANCANNEYT, M. 2007. Biodiversity and identification of sourdough lactic acid bacteria. Food Microbiology. (Estados Unidos). 24(2):120-127. https://doi.org/10.1016/j.fm.2006.07.005 DECOCK, P.; CAPPELLE, S. 2005. Bread technology and sourdough technology. En: Handbook on Sourdough Biotechnology (Vol. 16, Issues 1–3). Springer US. (Estados Unidos). p.113-120. https://doi.org/10.1016/j.tifs.2004.04.012 DI CAGNO, R.; DE ANGELIS, M.; AURICCHIO, S.; GRECO, L.; CLARKE, C.; DE VINCENZI, M.; GIOVANNINI, C.; D’ARCHIVIO, M.; LANDOLFO, F.; PARRILLI, G.; MINERVINI, F.; ARENDT, E.; GOBBETTI, M. 2004. Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients. Applied and Environmental Microbiology. (Estados Unidos). 70(2):1088-1096. https://doi.org/10.1128/AEM.70.2.1088-1096.2004 GÄNZLE, M. 2014. Bread: Sourdough Bread. En: Encyclopedia of Food Microbiology: Second Edition (Vol. 1). Academic Press. (Estados Unidos). p.309-315. https://doi.org/10.1016/B978-0-12-384730-0.00045-8 GÄNZLE, M.; GOBBETTI, M. 2013. Physiology and biochemistry of lactic acid bacteria. En: Handbook on Sourdough Biotechnology. Springer US. (Estados Unidos). p.183-216. https://doi.org/10.1007/978-1-4614-5425-0_7 GEREZ, C.L.; TORINO, M.I.; ROLLÁN, G.; FONT DE VALDEZ, G. 2009. Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. Food Control. (Paises Bajos). 20(2):144-148. https://doi.org/10.1016/j.foodcont.2008.03.005 GOBBETTI, M.; SIMONETTI, M.; CORSETTI, A.; SANTINELLI, F.; ROSSI, J.; DAMIANI, P. 1995. Volatile compound and organic acid productions by mixed wheat sour dough starters: Influence of fermentation parameters and dynamics during baking. Food Microbiology. (Estados Unidos). 12:497-507. https://doi.org/10.1016/S0740-0020(95)80134-0 GÜL, H.; ÖZÇELIK, S.; SAGDIÇ, O.; CERTEL, M. 2005. Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs. Process Biochemistry. (Reino Unido). 40(2):691-697. https://doi.org/10.1016/j.procbio.2004.01.044 HAMMES, W.P.; GÄNZLE, M.G. 1998. Sourdough breads and related products. En: Microbiology of Fermented Foods. Springer US. (Estados Unidos). p.199-216. https://doi.org/10.1007/978-1-4613-0309-1_8 HASSAN, Y.I.; ZHOU, T.; BULLERMAN, L.B. 2016. Sourdough lactic acid bacteria as antifungal and mycotoxin-controlling agents. Food Science and Technology International. (Estados Unidos). 22(1):79-90. https://doi.org/10.1177/1082013214565722 INDECOPI. 2008. Memorias. Disponible desde Internete en: https://repositorio.indecopi.gob.pe/handle/11724/5801?show=full (con acceso 04/02/2020). KARAMAN, K.; SAGDIC, O.; DURAK, M.Z. 2018. Use of phytase active yeasts and lactic acid bacteria isolated from sourdough in the production of whole wheat bread. LWT - Food Science and Technology. 91:557-567. https://doi.org/10.1016/j.lwt.2018.01.055 KATINA, K. 2005. Sourdough: A tool for the improved flavour, texture and shelf-life of wheat bread. En: VTT Publications. Technical Research Center of Finland. (Finlandia). p.1-96. LHOMME, E.; ORAIN, S.; COURCOUX, P.; ONNO, B.; DOUSSET, X. 2015. The predominance of Lactobacillus sanfranciscensis in French organic sourdoughs and its impact on related bread characteristics. Internal J. Food Microbiology. (Paises Bajos). 213:40-48. https://doi.org/10.1016/j.ijfoodmicro.2015.05.010 MONTEMURRO, M.; CELANO, G.; DE ANGELIS, M.; GOBBETTI, M.; RIZZELLO, C.G.; PONTONIO, E. 2020. Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation. Food Microbiology. (Estados Unidos). 90:103491. https://doi.org/10.1016/j.fm.2020.103491 MONTVILLE, T.J.; MATTHEWS, K.R. 2009. Las bacterias del ácido láctico y las fermentaciones de alimentos. En: Microbiología de los alimentos: Introducción (1st ed.). Acribia. (España). 330p. OMEDI, J.O.; HUANG, W. 2016. Soy Sourdough Fermented by Lactic Acid Bacteria Starter (L. Plantarum, and L. Sanfranciscensis) Concentration Effect on Dough Fermentation, Textural and Shelf Life Properties of Wheat Bread. MOJ Food Processing & Technology. (Hungría). 3(3):327-334. https://doi.org/10.15406/mojfpt.2016.03.00075 QUELLEN-FIELD, S. 2012. Biology: Sourdough. En: Culinary Reactions: The everyday chemistry of cooking (1st ed.). Chicago Review Press. (Estados Unidos). p.6. RIZZELLO, C.G.; LORUSSO, A.; MONTEMURRO, M.; GOBBETTI, M. 2016. Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread. Food Microbiology. (Estados Unidos). 56:1-13. https://doi.org/10.1016/j.fm.2015.11.018 RIZZELLO, C.G.; PORTINCASA, P.; MONTEMURRO, M.; DI PALO, D.M.; LORUSSO, M.P.; DE ANGELIS, M.; BONFRATE, L.; GENOT, B.; GOBBETTI, M. 2019. Sourdough fermented breads are more digestible than those started with baker’s yeast alone: An in vivo challenge dissecting distinct gastrointestinal responses. Nutrients. (Suiza). 11(12):1-21. https://doi.org/10.3390/nu11122954 SÁNCHEZ, M.T. 2003. Planta de elaboración de baguettes semihorneadas congeladas. En: Procesos de elaboración de alimentos y bebidas (1st ed.). Mundi-Prensa. (España). p.105-147. SI, L.W. 2020. Trending foods and beverages. En: Food and Society. Academic Press. (Estados Unidos). p.305-321. https://doi.org/10.1016/b978-0-12-811808-5.00016-7 STONE, H.; SIDEL, J.L. 2004. Descriptive Analysis. En: Sensory Evaluation Practices: 3rd ed. Academic Press. (Estados Unidos). p.201-244. https://doi.org/10.1016/B978-0-12-672690-9.X5000-8 SWELIM, M.; BASSOUNY, F.; EL-SAYED, S.; HASSAN, N.; IBRAHIM, M. 2014. Sensory Evaluation and Staling of Bread Produced by Mixed Starter of Saccharomyces cerevisiae and L. plantarum. J. Food and Dairy Sciences. (Egipto). 5(4):221-233. https://doi.org/10.21608/jfds.2014.52765 VENTURI, F.; SANMARTIN, C.; TAGLIERI, I.; NARI, A.; ANDRICH, G.; ZINNAI, A. 2016. Effect of the baking process on artisanal sourdough bread-making: A technological and sensory evaluation. Agrochimica. (Italia). 60(3):222-234. https://doi.org/10.12871/00021857201635 VENTURI, M.; GUERRINI, S.; VINCENZINI, M. 2012. Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods. Food Microbiology. (Estados Unidos). 31(1):107-115. https://doi.org/10.1016/j.fm.2012.02.011 ZHANG, G.; TU, J.; SADIQ, F.A.; ZHANG, W.; WANG, W. 2019. Prevalence, genetic diversity, and technological functions of the Lactobacillus sanfranciscensis in sourdough: A review. Comprehensive Reviews in Food Science and Food Safety. (Estados Unidos). 18(4):1209-1226. https://doi.org/10.1111/1541-4337.12459 https://revistas.udca.edu.co/index.php/ruadc/article/download/1742/2038 https://revistas.udca.edu.co/index.php/ruadc/article/download/1742/2081 info:eu-repo/semantics/article http://purl.org/coar/resource_type/c_6501 http://purl.org/coar/resource_type/c_1843 info:eu-repo/semantics/publishedVersion http://purl.org/coar/version/c_970fb48d4fbd8a85 info:eu-repo/semantics/openAccess http://purl.org/coar/access_right/c_abf2 Text Publication |
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UNIVERSIDAD DE CIENCIAS APLICADAS Y AMBIENTALES |
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https://nuevo.metarevistas.org/UNIVERSIDADDECIENCIASAPLICADASYAMBIENTALES/logo.png |
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Colombia |
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Revista U.D.C.A Actualidad & Divulgación Científica |
| title |
Parámetros de incubación del starter de Lactobacillus para su aplicación en pan campesino |
| spellingShingle |
Parámetros de incubación del starter de Lactobacillus para su aplicación en pan campesino Haro, Luis A. Minaya, Carmen Análisis sensorial Fermento natural Pan campesino Perfil de textura instrumental Sensory evaluation Sourdough bread Sourdough Texture profile analysis |
| title_short |
Parámetros de incubación del starter de Lactobacillus para su aplicación en pan campesino |
| title_full |
Parámetros de incubación del starter de Lactobacillus para su aplicación en pan campesino |
| title_fullStr |
Parámetros de incubación del starter de Lactobacillus para su aplicación en pan campesino |
| title_full_unstemmed |
Parámetros de incubación del starter de Lactobacillus para su aplicación en pan campesino |
| title_sort |
parámetros de incubación del starter de lactobacillus para su aplicación en pan campesino |
| title_eng |
Incubation parameters of the Lactobacillus starter for application in sourdough bread |
| description |
El fermento natural o starter es un insumo panadero, que se ha revalorizado, en la actualidad, por sus beneficios y por su aporte de sabor. En este estudio, se determinaron los parámetros de cultivo del starter espontáneo de Lactobacillus, a partir de harina integral, para aplicarlo en la elaboración de pan campesino, en función de sus características sensoriales y mecánicas. Se elaboraron tres starters, para lo cual, se mezcló harina integral con agua, en una proporción de 45,5 y 54,5%, respectivamente; posterior a ello, se fermentaron, espontáneamente, a 20, 24 y 28°C, hasta un pH final de 4, a partir de los cuales, se elaboraron panes campesinos. Los panes fueron evaluados sensorialmente, por un panel de expertos (07), mediante una escala lineal no estructurada de 5 puntos, en cuanto a la forma ovalada, apariencia de la costra, masticabilidad de miga, gusto ácido y apariencia de los alveolos. El pan elaborado con el fermento a 24°C fue seleccionado por los panelistas, debido a que presentó puntajes superiores (p<0,05), en los atributos de apariencia de la costra (4,24), masticabilidad de la miga (5,0), gusto ácido (4,67) y apariencia de los alveolos (4,0). El fermento empleado presentó 79 x 107 UFC g-1 de bacterias acidolácticas. Finalmente, la textura del pan campesino seleccionado fue caracterizada instrumentalmente en términos de dureza (102,09N), gomosidad (43,02N), masticabilidad (37,36N), elasticidad (0,87) y cohesividad (0,42), perfil que se puede emplear como parámetro de calidad, para pan campesino y otras variedades similares.
|
| description_eng |
The natural ferment or sourdough starter is a bakery input that has been revalued nowadays for its benefits and flavour improve. In this study, the incubation parameters of the spontaneous Lactobacillus starter made with wholemeal flour were determined to be applied in sourdough bread production depending on its sensory and mechanical characteristics. Three starters were made with wholemeal flour mixed with water in a proportion of 45.5 and 54.5% respectively, then were fermented spontaneously at 20, 24 and 28°C until a final pH of 4, from which sourdough breads were produced. The breads were sensory evaluated by a panel of experts (07), using a 5-point unstructured linear scale, in terms of oval shape, crust appearance, crumb chewiness, sourness and alveoli appearance. The bread made with the starter at 24°C was selected because of the higher scores (p<0.05) in the attributes of crust appearance (4.24), crumb chewiness (5.0), sourness (4.67) and alveoli appearance (4.0). The starter used exhibit 79 x 107 CFU g-1 of lactic acid bacteria. Finally, the texture of the selected sourdough bread was characterized in terms of hardness (102.09N), gumminess (43.02N), chewiness (37.36N), springiness (0.87) and cohesiveness (0.42), a profile that can be used as a quality parameter for sourdough bread and other similar varieties.
|
| author |
Haro, Luis A. Minaya, Carmen |
| author_facet |
Haro, Luis A. Minaya, Carmen |
| topicspa_str_mv |
Análisis sensorial Fermento natural Pan campesino Perfil de textura instrumental |
| topic |
Análisis sensorial Fermento natural Pan campesino Perfil de textura instrumental Sensory evaluation Sourdough bread Sourdough Texture profile analysis |
| topic_facet |
Análisis sensorial Fermento natural Pan campesino Perfil de textura instrumental Sensory evaluation Sourdough bread Sourdough Texture profile analysis |
| citationvolume |
23 |
| citationissue |
2 |
| citationedition |
Núm. 2 , Año 2020 :Revista U.D.C.A Actualidad & Divulgación Científica. Julio-Diciembre |
| publisher |
Universidad de Ciencias Aplicadas y Ambientales U.D.C.A |
| ispartofjournal |
Revista U.D.C.A Actualidad & Divulgación Científica |
| source |
https://revistas.udca.edu.co/index.php/ruadc/article/view/1742 |
| language |
spa |
| format |
Article |
| rights |
https://creativecommons.org/licenses/by-nc-sa/4.0/ Luis A. Haro, Carmen Minaya - 2020 info:eu-repo/semantics/openAccess http://purl.org/coar/access_right/c_abf2 |
| references |
AMERICAN PUBLIC HEALTH ASSOCIATION. 2015. Salad Dressings. En: Salfinger, Y.; Lou Tortorello, M. (Eds.), Compendium of Methods for the Microbiological Examination of Foods (1st ed.). American Public Health Association. (Estados Unidos). https://doi.org/10.2105/MBEF.0222 BIRCH, A.N.; PETERSEN, M.A.; HANSEN, Å.S. 2013. The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature. LWT - Food Science and Technology. (Estados Unidos). 50(2):480-488. https://doi.org/10.1016/j.lwt.2012.08.019 BORECZEK, J.; LITWINEK, D.; ŻYLIŃSKA-URBAN, J.; IZAK, D.; BUKSA, K.; GAWOR, J.; GROMADKA, R.; BARDOWSKI, J.K.; KOWALCZYK, M. 2020. Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour. MicrobiologyOpen. (Estados Unidos). 9(4):1-13. https://doi.org/10.1002/mbo3.1009 BRABANT, C.; FOSSATI, D.; KLEIJER, G.; VINCENT, V.; JACQUES, C. 2007. Influence de la variété de blé sur le goût du pain. Revue Suisse d’Agriculture. (Suiza). 39(3):101-108. BRANDT, M.J. 2007. Sourdough products for convenient use in baking. Food Microbiology. (Estados Unidos). 24(2):161-164. https://doi.org/10.1016/j.fm.2006.07.010 CHAVAN, R.S.; CHAVAN, S.R. 2011. Sourdough Technology-A Traditional Way for Wholesome Foods: A Review. Comprehensive Reviews in Food Science and Food Safety. (Estados Unidos). 10(3):169-182. https://doi.org/10.1111/j.1541-4337.2011.00148.x CLARKE, C.; SCHOBER, T.J.; ANGST, E.; ARENDT, E.K. 2003. Use of response surface methodology to investigate the effects of processing conditions on sourdough wheat bread quality. European Food Research and Technology. (Alemania). 217(1):23-33. https://doi.org/10.1007/s00217-003-0724-1 CLARKE, C.; SCHOBER, T.J.; DOCKERY, P.; O’SULLIVAN, K.; ARENDT, E.K. 2004. Wheat Sourdough Fermentation: Effects of Time and Acidification on Fundamental Rheological Properties. Cereal Chemistry. (Estados Unidos). 81(3):409-417. https://doi.org/10.1094/CCHEM.2004.81.3.409 COLLAR, C.; BENEDITO DE BARBER, C.; MARTÍNEZ-ANAYA, M.A. 1994. Microbial Sour Doughs Influence Acidification Properties and Breadmaking Potential of Wheat Dough. J. Food Science. (Estados Unidos). 59(3):629-633. https://doi.org/10.1111/j.1365-2621.1994.tb05579.x CORSETTI, A. 2013. Technology of sourdough fermentation and sourdough applications. En: Handbook on Sourdough Biotechnology. Springer US. (Estados Unidos). p.85-103. https://doi.org/10.1007/978-1-4614-5425-0_4 DE ANGELIS, M.; BINI, L.; PALLINI, V.; COCCONCELLI, P.S.; GOBBETTI, M. 2001. The acid-stress response in Lactobacillus sanfranciscensis CB1. Microbiology. (Reino Unido). 147(7):1863-1873. https://doi.org/10.1099/00221287-147-7-1863 DE ANGELIS, M.; GALLO, G.; CORBO, M.R.; MCSWEENEY, P.L.H.; FACCIA, M.; GIOVINE, M.; GOBBETTI, M. 2003. 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