ShareInfluence of starter and dough refrigeration on bread quality.
Influenta refrigerarii maielelor sau aluaturilor asupra calitàtii pâinii.
Author(s) : MITELUT A., BELC N., POPA M.
Type of article: Article
Summary
The work presents certain aspects with respect to the influence of fermentation delay by starter or dough refrigeration on bread quality. Within the experiments carried out, many influencing factors were taken into account: flour quality, manufacturing recipe, refrigeration temperature and duration.
Details
- Original title: Influenta refrigerarii maielelor sau aluaturilor asupra calitàtii pâinii.
- Record ID : 1999-3055
- Languages: Romanian
- Source: Stiinte Tehnol. aliment. - vol. 4
- Publication date: 1997
- Document available for consultation in the library of the IIR headquarters only.
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