Sachini Senarathna

Sourdough fermentation as a modulator of nutritional quality in cereal-based baked products.

Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, pro...