Lactic bacteria fermentation for reducing the need for additives
More organic, tasty bread with VTT’s method
17-Mar-2010 -
VTT has developed a method whereby the use of additives in bread can be reduced significantly. At the same time, the taste and lightness of wheat bread made using sourdough, and keeping it soft without chemical additives, can be greatly improved.
The method is based on lactic bacteria, which ...
additives
fermentation
food
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