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

  • MICLĂUŞ LILIANA
    "GH. ASACHI" TECHNICAL UNIVERSITY OF IAŞI
  • TULBURE MONICA
    "GH. ASACHI" TECHNICAL UNIVERSITY OF IAŞI
  • CIOBANU DOMNICA
    UNIVERSITY OF BACĂU
  • LEONTE MIHAI
    "GH. ASACHI" TECHNICAL UNIVERSITY OF IAŞI

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.

Cuvinte cheie

bread bakery yeast salt fermentation process.