Geleneksel Ekşi Mayanın Sağlık ve Ekmek Üzerindeki Etkileri

People have a long history with bread and sourdough With the discovery of wheat, which has an important place in nutrition, it can be thought that sourdough was discovered in parallel with the start of bread making. Today, the use of fabricated yeasts due to its suitability for fastly production has led to the forgetting of sourdough starter production by a large number of people. However, in recent years, individuals have started to give importance to sourdough again due to the health effects, taste and aroma of sourdough breads. The aim of this study is to consider the production of traditional sourdough based on scientific sources and to examine the effects of sourdough on health and bread.