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2735578 
Journal Article 
Italian bakery products obtained with sour dough: Characterization of the typical microflora 
Ottogalli, G; Galli, A; Foschino, R 
1996 
Yes 
Advances in Food Sciences
ISSN: 1431-7737 
BIOSIS/97/09315 
18 
5-6 
5-6 
English 
BIOSIS COPYRIGHT: BIOL ABS. A general view of the differences and important properties (microbial, organoleptic and nutritional) of the sour dough technology is given. The microbiological pattern (yeasts, lactic acid bacteria, other bacteria, bacteriophages) from the qualitative and quantitative point of view is described. A hypothesis is proposed in order to differentiate the microbial associations involved in sour dough- a) strict association, including the doughs of Panettone, Pandoro, Colomba, Yeneziana cakes, brioches, San Francisco bread, "characterized by a mutualistic relationship between Lactobacillus sanfrancisco and Candida holmii or Saccharomyces exiguus; b) weak association, including the conclusion the importance of a common terminology; statutory regulations to protect the sour dough products; more research possibly in collaboration with EEC countries are shown.