SELECTING PARAMETERS OF PREPARATION SOURDOUGH SPONTANEOUS FERMENTATION OF WHEAT BIOACTIVATED
One way to improving the quality of semi-finished and finished bakery products is the use of starter cultures. This article describes a process for preparing sourdough bioactivated spontaneous fermentation of wheat. The influence of parameters of spontaneous sourdough cooking at its organoleptic, ph...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2013-07-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/659 |