Physicochemical and organoleptic characteristics of sourdough bread with kefir grain added to the starter

HIGHLIGHTS

• What: This study investigates the efficacy of kefir grains in creating sourdough starters to assess sourdough bread`s physical and chemical properties and identify the ideal formulation based on sensory acceptance.
• Who: Fajril Akbar from the DeptFaculty of, Andalas University, Padang, West SumatraIndonesia have published the research: Journal home page: http://ajarcde-safe-network.org Physicochemical and Organoleptic Characteristics of Sourdough Bread with Kefir Grain Added to the Starter, in the Journal: (JOURNAL) of 28/Nov/2024
• How: The results indicated that including kefir grains in the sourdough starter markedly affected dough development . . .
  

   

  

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