Innovations in Sourdough Bread Making

The application of sourdough is considered to be a key tool for the production high-quality bread. Several advantages have been presented through in bread making, such as increased shelf life, improved aromatic profiles and sensory characteristics, nutritional value, health benefits. Technological benefits also recorded, successful gluten-free breads. Likewise, an upsurge interest applications making well other foodstuffs (pasta) has witnessed recent years. Many factors are important preparations; however, proper selection starter cultures most central. This Special Issue Fermentation aims disseminate innovative research regarding authoritative reviews that compile information from previously published material.