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Utilization of freeze-dried leavens.

[In German. / En allemand.]

Author(s) : DIEKMANN H., SEIFFERT M.

Type of article: Article

Summary

Results are given of baking tests (rye bread), carried out with a freeze-dried leaven composed of two strains of Lactobacillus and of one yeast (Saccharomyces cerevisiae). Influence of this leaven on the changes in dough composition during fermentation.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1993-0355
  • Languages: German
  • Source: Getreide Mehl Brot - vol. 46 - n. 3
  • Publication date: 1992

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