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RESEARCH REGARDING THE ADDITION OF THE YEAST OVER THE HALF WHEAT BREAD FERMENTATION PROCESS


MICLĂUŞ LILIANA, TULBURE MONICA, CIOBANU DOMNICA, LEONTE MIHAI
UNIVERSITY OF BACĂU, MĂRĂŞEŞTI UNIVERSITY OF IAŞI

Issue:

MOCM, Number 12, Volume II

Section:

MOCM - Volume II (2006)

Abstract:

Bakery industry has an important place among the production of the food stuff, the bread being a main nutriment used in a daily basis. This research tends to highlight the positive influence of the addition of the bakery yeast over the process of the bread fermentation.

Keywords:

bread, bakery yeast, salt, fermentation process.

Code [ID]:

MOCM200612V02S01A0015 [0000748]


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