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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...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Faculty of Technology, Novi Sad
2014-01-01
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| Colecção: | Acta Periodica Technologica |
| Assuntos: | |
| Acesso em linha: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2014/1450-71881445011D.pdf |
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