Evaluation of the Amount of CO2 in the Fermentation of Gluten Free Dough with Potato and Sauerkraut Juice
Potato puree and sauerkraut juice are valuable raw material resources that can improve the ability of the gluten free dough to release gas and CO2. The starchy carbohydrates in the potatoes, modified due to the heat treatment and the vitamins, minerals, salt, acids, cellulose, sugars in the sauerkra...
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| Format: | Article |
| Language: | English |
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AcademicPres
2021-05-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
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| Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/14148 |