DYNAMICS OF FERMENTATION PROCESS OF BREAD DOUGH PREPARED WITH DIFFERENT TYPES OF YEAST

DYNAMICS OF FERMENTATION PROCESS OF BREAD DOUGH PREPARED WITH DIFFERENT TYPES OF YEAST

The dough fermentation process is a major step for obtaining good quality bread because the yeast cells, which release CO2, have a major influence on dough rheology, volume, texture and taste of final bread product. The fermentation speed of the dough is strongly influenced by the fermentative perfo...

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Bibliographic Details
Main Authors: GABRIELA-MARIANA MUNTEANU, GHEORGHE VOICU, MARIANA FERDEȘ, ELENA-MĂDĂLINA ȘTEFAN, GABRIEL-ALEXANDRU CONSTANTIN, PAULA TUDOR
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2019-12-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:
wheat flour dough
yeast
fermentation process
dough properties
Online Access:http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201904&vol=4&aid=4957

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http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201904&vol=4&aid=4957

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