Conference Abstract Book

19 © 2024 Lesaffre - All rights reserved Sourdough Process ➢ Sourdough as natural mold inhibitor (depending on process & recipe) pH drop Organic acids: ACETIC Compounds & precursors Thick crust Water binding Less starch retrogradation ➢ Sourdough as natural shelf- life exender IMPACT OF SOURDOUGH ON SHELF-LIFE