Sourdough breadmaking glossary

food engineering

bread making

sourdough bread

This glossary is intended for those who wish to learn about the knowledge and practices of sourdough bread-making. The farmers, bakers and scientists of the BAKERY participatory research project (https://anr.fr/Projet-ANR-13-ALID-0005) on the diversity and functioning of agri-food ecosystems, (Wheat / Man / Sourdough), have thought about a common language that would allow them to understand each other and to share the knowledge of sourdough breadmaking. This approach led to the construction of this French glossary containing 184 concepts defined and interconnected by associative relationships.
Initially published as a book (ISBN: 978-2-7592-3166-9), the glossary was transposed into SKOS, a format usable by computer applications, and published according to FAIR principles with the support of the ANR FooSIN project (https://anr.fr/Projet-ANR-19-DATA-0019).

Bernard Onno

Elisa Michel (ORCID: 0000-0003-4888-0732)

Philippe Roussel

Delphine Sicard (ORCID: 0000-0003-4805-8220)

Jérémy Yon (ORCID:0000-0002-4169-5780)

Sophie Aubin (ORCID:0000-0003-4805-8220)

Participants au projet Bakery

http://lexvo.org/id/iso639-3/fra

V1

Friday, June 24, 2022 00:00:00

Projet ANR Bakery

https://anr.fr/Projet-ANR-13-ALID-0005

http://creativecommons.org/licenses/by/4.0/

https://www.etalab.gouv.fr/licence-ouverte-open-licence

Bakery glossary

https://doi.org/10.57745/55MZVL

http://www.w3.org/2004/02/skos/core#ConceptScheme

http://opendata.inrae.fr/PAN/GlossairePanificationLevain