Yeasts and Sourdoughs are two fermentative agents, destined to make dough rise as a result of carbon dioxide production.
Both also contribute to the development of the bread’s aromas. Recent studies show the extent of the benefits of combining yeast and sourdough due to their interactions and complementarities in areas as diverse as sensory (aromatic signature of bread products, etc.), nutrition and health. In this area, progress is particularly noteworthy.
At IBA, discover how these two actors play a complementary role in regulating fermentation and aromatic activity of doughs.
16Sept. 2018 10:00AM-10:25AMCONFERENCEClaire MICHEAUX / Julien JUBINYeasts and sourdoughs, the magic of fermentation