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...
Sábháilte in:
| Príomhchruthaitheoirí: | , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2026-06-01
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| Sraith: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Ábhair: | |
| Rochtain ar líne: | https://pubs.ub.ro/article/5983 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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