The influence of table salt, white sugar and complex bakery additive on the fermentative activity of Saccharomyces cerevisiae
This study determined the influence of the addition of commercial bakery improver (0.1-0.9 %), table salt (1-7 %), and white sugar (1-9 %) into dough on fermentative activity (FA) of yeast, and consequently CO2 production, to improve dough handling and quality of wheat bread by using an optimized ad...
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| Главные авторы: | , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
National Society of Processing and Energy in Agriculture, Novi Sad
2017-01-01
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| Серии: | Journal on Processing and Energy in Agriculture |
| Предметы: | |
| Online-ссылка: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2017/1821-44871701046V.pdf |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
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