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Sourdough Starter Lab Report:The Effect of Environmental Temperature on the Height and pH Value of Sourdough

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Sourdough, “one of the oldest examples of natural starters” is used in making fermented baked food without the present of artificial yeast. (Thirty years of knowledge on sourdough fermentation: A systematic review, 2020) Sourdough fermentation, “a metabolic process in which the activity of microorganism brings about a desirable change to food “ is a fascinating biochemical process driven by the symbiotic relationship between lactic acid bacteria and wild yeast strains.(5 uses of fermenta...

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  •  • 12 pages • 
  • by liangabraham • 
  • uploaded  01-01-2024
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