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Rozwój przemysłu spożywczego, nowych źródeł i sposobów pozyskiwania surowca, a także wzrost świadomości społeczeństwa powoduje, że oczekiwania konsumentów wobec żywności ulegają ciągłym zmianom. W ostatnich latach obserwuje się rosnące zainteresowanie naturalnymi dodatkami do żywności, otrzymywanymi przy zastosowaniu metod biotechnologicznych. W poniższym artykule dokonano przeglądu substancji zapachowych...
Bread flavor depends on raw material properties (rye or wheat tlour) and sourdough fermentation process. Lactic acid bacteria: L. sanfranciscensis, L. plantarum, L. fermentum excrete the products of their fermentation: lactic and acetic acid, volatile compounds, volatile fatty acids and form bread flavour as natural inhabitants. Lack of the competition between L. plantarum or L. sanfranciscensis and...
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