Impact of Ferment Processing Parameters on the Quality of White Pan Bread
A controlled fermentation process using straight-grade wheat flour, commercially milled from a grist of Canada Western Red Spring (CWRS) wheat and English wheat, and fresh yeast (<i>Saccharomyces cerevisiae</i>) was found to be effective for developing a naturally derived product (ferment) that coul...
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| Asıl Yazarlar: | , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI AG
2021-10-01
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| Seri Bilgileri: | Applied Sciences |
| Konular: | |
| Online Erişim: | https://www.mdpi.com/2076-3417/11/21/10203 |
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