Görkem Özülkü

Effects of Cold Fermentation and Cold Storage on Type I Sourdough and Bread Properties

The aim of this study is to provide an alternative bakery practice by evaluating the effects of cold fermentation (backslopping at 7 and 15 °C) and cold storage (stored at 7 and 15 °C) after backslopping on Type I sourdough characteristics and the technological performance of the...