Home |
Search |
Today's Posts |
![]() |
|
Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
![]()
Hello Sourdough people....
Lately I read the January –February issueof Cereal Foods World Vol 49 (1) (2004)of the American Association of Cereal Chemist journal which had an article about the recent symposium in sourdough held in Europe. It was titled" Sourdough Fermentation: From Fundamentals to Applications by Michael Ganzle and Luc de Vuyst. Among the topics mentioned were the Taxonomy Biodiversity and Genetics of Sourdough lactic acid bacteria. They also classified fermented bread dough into four types: Type O which is made of baker's yeast and can include also strains of lactobacilli present in such yeast culture. Type 1 dough belong to the traditional sourdough ( cultured by continuous propagation at normal temperature)which contains primarily lactobacillus san Francisco. Type 2 dough used in industrial sourdough baking that consist of thermophilic, and acid tolerant lactobacilli called as L. fermentii and L. pontis. Type 3 dough which uses dried sourdough and starter cultures This confirms that sourdough is not all about san francisco....but a rather wide lot of organisms that are claimed by that paper and new speices are continously being discovered. There was also a brief discussion of the fermentation technology and Application ; its all about industrialized application of sourdough culture.The baking industry has adopted certain strains with specific metabolic properties( that is hightly suitable to automated production in industrial baking) which are available as paste and powder freeze-dried preparation and as liquid or pumpable cultures.This means that the traditional methods are ill suited for such highly mechanized institutional production. Very interesting topics indeed. In addtion....there was also other discussioin That includes preservative action of sourdough organisms, health aspects of sourdough, its effect on reducing the gluten sensitivity of celiac sufferers through a different biochemical mechanisms,the difference of bread aroma and flavor between lactic bacteria and yeasts.etc. Unfortunately it was not a detailed technical discussion in that journal but a summary; but the complete proceedings of it will be available soon in the scientific journal called ‘ Trends in Food Science and Technology' by the middle of 2004. This information is likely to warm up the hearts of the sourdough devotees here. Roy |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Beh Beh Q Symposium | Barbecue | |||
100% whole grain sourdough with a long fermentation | Sourdough | |||
Proteolysis of Model Sourdough Fermentation | Sourdough | |||
Oxford Symposium on Food and Cookery | Marketplace | |||
Oxford Symposium on Food and Cookery | Historic |