The effect of yeast extract addition to dough on the fermentative activity of Saccharomyces cerevisiae
The purpose of this study is to examine the effect of bakery yeast extract (YE) addition, in the form of a paste (up to 10 % to the wheat flour mass) on the fermentative activity (FA) of bakery yeast during dough preparation. The addition of YE in an amount of 1-5 % had no statistically significant...
Kaydedildi:
| Asıl Yazarlar: | , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
National Society of Processing and Energy in Agriculture, Novi Sad
2018-01-01
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| Seri Bilgileri: | Journal on Processing and Energy in Agriculture |
| Konular: | |
| Online Erişim: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2018/1821-44871803150V.pdf |
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