Compositions and method for producing cozonac with spontaneous flora sourdough

Abstract

Elaborating spontaneous flora sourdough powder from wheat flour or sorghum flour (Sorghum Oryzoidum), with a stable texture of the finished product, higher nutritional and sensory characteristics (especially for cozonac obtained from sorghum flour), but also expanding the range of pastries with spontaneous flora sourdough from different flours, as well as developing products for people with disorders related to gluten consumption.