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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| Hauptverfasser: | , , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI AG
2021-10-01
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| Schriftenreihe: | Applied Sciences |
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| Online-Zugang: | https://www.mdpi.com/2076-3417/11/21/10203 |
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