Sourdough fermentation reshapes wheat fibers through enzyme activity, influencing bread texture, nutrition, and flavor. Bread has been a dietary cornerstone for millennia, and sourdough has recently returned to prominence. Many people value it for its natural image, nutritional profile, and rich taste. Yet the science behind sourdough fermentation remains complex. What changes occur as the […]Science,Enzyme,Food Science,Free University of Brussels,Microbiology,Nutrition#Sourdough #Scientists #Uncover #Secret #Life #Wheat #Fibers1768734449
