УДК 664.642.2
S. D. Lavelina, N. L. Lopaeva
Summary The article discusses what a starter culture is, its main components and types. The fermentation process that occurs when using sourdough is discussed, as well as the effect of this process on the taste, aroma and texture of bread. The nutritional properties of bread made with sourdough and its ability to increase the shelf life of the finished product are considered. The methods of using sourdough in both domestic and industrial production are being investigated. The article also highlights the importance of sourdough to achieve high-quality and delicious bread.
Keywords: sourdough, baking, fermentation, bread quality, nutritional properties
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