載入...
Effect of bread dough mixing method on rye bread quality
The objective of this study was to evaluate the effect of sourdough (indirect bread dough mixing method) on the quality of rye/wheat bread (TYPE 500 wheat flour and whole grain rye flour - 60:40) and determine its advantages over the straight dough method. Three bread dough mixing methods w...
Na minha lista:
| Main Authors: | , , , |
|---|---|
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Faculty of Technology, Novi Sad
2014-01-01
|
| 叢編: | Acta Periodica Technologica |
| 主題: | |
| 在線閱讀: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2014/1450-71881445011D.pdf |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|