ShareYeast: maintaining traditions.
Le levain, dans le respect de la tradition.
Author(s) : GELINAS P.
Type of article: Article
Summary
Even though bakery technology has evolved over the centuries, traditional fermentation is a fundamental step in the manufacturing of old-fashioned bread that has stood the test of time and is still in demand thanks to its flavour.
Details
- Original title: Le levain, dans le respect de la tradition.
- Record ID : 2001-2805
- Languages: French
- Source: Fournée - vol. 55 - n. 2
- Publication date: 2001/04
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Bread; Bakery product; Dough; Fermentation
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- Date : 1997/04
- Languages : Japanese
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- Languages : French
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Cold storage of prefermented dough for manufact...
- Author(s) : BRUMMER J. M., NEUMANN H.
- Date : 1993
- Languages : German
- Source: Getreide Mehl Brot - vol. 47 - n. 3
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- Author(s) : NEYRENEUF O.
- Date : 1993
- Languages : French
- Source: Ind. Céréales - n. 82
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Determination of the conditions of bread making...
- Author(s) : FUKUI T.
- Date : 1992
- Languages : Japanese
- Source: Nippon Shokuhin Kogyo Gakkai-Shi - vol. 39 - n. 4
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