ShareDetermination of the conditions of bread making through long fermentation and at low temperature.
[In Japanese. / En japonais.]
Author(s) : FUKUI T.
Type of article: Article
Summary
The results of sensorial analysis show that bread of the best quality is obtained by fermentation at 10 deg C for 19 hours, then at 38 deg C for 30 minutes, and by cooking at 205 deg C for 30 minutes. Determination of the formulation which is most adaptable to this type of fermentation.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1993-3421
- Languages: Japanese
- Source: Nippon Shokuhin Kogyo Gakkai-Shi - vol. 39 - n. 4
- Publication date: 1992
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Bread; Time-temperature tolerance; Bakery product; Dough; Fermentation
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