Impact of Ferment Processing Parameters on the Quality of White Pan Bread

A controlled fermentation process using straight-grade wheat flour, commercially milled from a grist of Canada Western Red Spring (CWRS) wheat and English wheat, and fresh yeast (<i>Saccharomyces cerevisiae</i>) was found to be effective for developing a naturally derived product (fermen...

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Bibliographic Details
Published in:Applied Sciences
Main Authors: Yulia Borsuk, Lindsay Bourré, Kasia McMillin, Elaine Sopiwnyk, Stuart Jones, Adam Dyck, Linda Malcolmson
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Subjects:
fermentation
wheat
yeast
bread
clean label
Online Access:https://www.mdpi.com/2076-3417/11/21/10203

Internet

https://www.mdpi.com/2076-3417/11/21/10203

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