Influence of Poolish Characteristics on the Flavor and Quality of Bread.
碩士 === 元培醫事科技大學 === 企業管理系碩士班 === 106 === The purpose of this study was to explore the effects of different Poolish ratios (10%, 20%, 30%, 40%), different storage temperatures (refrigerated 4℃, ambient temperature 25℃, Frozen-18℃) and different storage time (2 hours, 12 hours, 24 hours) on bread flav...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/mrt5fb |