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INFLUENCE OF THE ADDITION OF WAXY WHEAT FLOUR ON THE BEHAVIOR OF BAKERY YEAST IN FROZEN MINIBAGUETTE DOUGH

The present study investigates the influence of partial substitution of wheat flour with waxy wheat flour (10 %, 15 %, and 20 %) on the behavior of baker's yeast and on the final quality of mini baguettes obtained from frozen dough, stored for up to 56 days. Yeast activity was evaluated after 60...

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Principais autores: IOANA ISACHE, ANCUȚA CHETRARIU, ADRIANA DABIJA
Format: Artigo
Sprog:Inglês
Udgivet: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2026-06-01
Serier:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Fag:
frozen dough
waxy wheat flour
yeast activity
fermentation
texture
viability
specific volume
Online adgang:https://pubs.ub.ro/article/5983
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