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...
Saved in:
Main Authors: | , , , , , , |
---|---|
Format: | article |
Language: | EN |
Published: |
MDPI AG
2021
|
Subjects: | |
Online Access: | https://doaj.org/article/3e7c44d0730d451faccba024cc012665 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|