Non-pasteurisation process development and its application for wheat bran sourdough fermentation

摘要

After a lot experments from an Erlenmeyer to a 60 l cale, there is good aroma and no contamination i nthe non-pasteurisation process. Compared with a pasteurised rocess, the flour media had a much lower viscosity, and much less damage of the flour granules was observed through a microscope. The more interesting reuslt was that a 20