Асан Бекешович Оспанов

Lactic acid bacteria and yeast consortia as sourdough starter cultures: volatile compound profile, bacterial community composition, and dough rheology

Growing public awareness of healthy nutrition is pushing the baking industry to replace synthetic improvers with natural ones, and sourdough starter cultures are among the most promising candidates for this role. Using autochthonous strains isolated from Kazakhstani raw materials (wheat flour, kumis, and spontaneous so...