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The use of lactic acid bacteria in the production of rye-wheat bread on the basis of frozen semi-prepared foods.

[In Russian. / En russe.]

Author(s) : KITAEVSKAÂ S. V., RECHETNIK O. A., LABUTINA N. V.

Type of article: Article

Summary

It was established that the bread manufactured from dough to which lactic acid bacteria Lactobacillus have been added before freezing had the best characteristics: porosity of the soft part of bread increased by 2.8%, shrinkage decreased by 0.41%, oven losses reduced by 0,38% as compared with the control.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 2004-2894
  • Languages: Russian
  • Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 3
  • Publication date: 2003
  • Document available for consultation in the library of the IIR headquarters only.

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