Table 4 Acid-leavened bread and pancakes [18]
Product | Country | Principal ingredients | Microorganisms | Usage |
|---|---|---|---|---|
Sour bread | Germany | Wheat | Lactic acid bacteria | Sandwich bread |
Ryebread, Idli | Denmark, India, Sri Lanka | Rye, Rice, Black gram | Lactic acid bacteria, Leuconostoc mesenteroides, Enterococcus faecalis | Sandwich bread, Steamed cake |
Puto | Philippines | Rice | L. mesenteroides and E. faecalis | Steamed cake |
Kichudok | Korea | Rice | Yeast | Steamed cake |
Enjera | Ethiopia | Tef or other cereals | L. mesenteroides, Pediococcus cerevisiae, L. plantarum, S. cerevisiae | Pancake |
Kisra | Sudan | Sorghum, Millet | Lactobacillus sp., Acetobacter sp., S. cerevisiae | Pancake |
Kishk | Egypt | Wheat + milk | L. casei, Lactobacillus brevis, L. plantarum, S. cerevisiae | Dried balls |
Hopper | Sri Lanka | Rice + coconut water | Yeast, Lactic acid bacteria | Steam-baked, pancake |