Impact of Ferment Processing Parameters on the Quality of White Pan Bread

A controlled fermentation process using straight-grade wheat flour, commercially milled from a grist of Canada Western Red Spring (CWRS) wheat and English wheat, and fresh yeast (<i>Saccharomyces cerevisiae</i>) was found to be effective for developing a naturally derived product (fermen...

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Auteurs principaux: Yulia Borsuk, Lindsay Bourré, Kasia McMillin, Elaine Sopiwnyk, Stuart Jones, Adam Dyck, Linda Malcolmson
Format: article
Langue:EN
Publié: MDPI AG 2021
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Accès en ligne:https://doaj.org/article/3e7c44d0730d451faccba024cc012665
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