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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Bibliografski detalji

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