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...
Guardado en:
Autores principales: | , , , , , , |
---|---|
Formato: | article |
Lenguaje: | EN |
Publicado: |
MDPI AG
2021
|
Materias: | |
Acceso en línea: | https://doaj.org/article/3e7c44d0730d451faccba024cc012665 |
Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|