Conference Abstract Book

16 SOURDOUGHS : 6 MAINS FUNCTIONALITIES 1 6 RHEOLOGY & TEXTURE Rye breadmaking, sweet doughs,… AROMA & TASTE Use in breads, pizzas, pastries to enrich flavor profiles SHELF LIFE pH decrease, production of organic acids WELLNESS & NUTRITION Glycemic index (low GI), nutriments availability… COMMUNICATION / IMAGE Traditional & healthy image of the final product CLAIMS & REGULATION Sourdough Bread Label in France © 2024 Lesaffre - All rights reserved