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
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.