The effect of some technological factors on the rye sourdough bread

Scientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industry

Volumn 12, Issue 2, 2011, Pages 197-202

  Banu, Iuliana ^a   Simitaru, Ina Vasilean ^a   Barbu, Vasilica ^a   Iancu, Catalin ^a  

^a DUNAREA DE JOS UNIVERSITY OF GALATI   (Romania)

Author keywords

Bread; LAB; Rye, sourdough; Technological factors

Indexed keywords

AREA RATIOS; BREAD; BREAD PRODUCTION; CONTROL SAMPLES; DIGITAL IMAGE ANALYSIS; FLOUR EXTRACTION RATES; LAB; LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM; MIXED CULTURES; RYE, SOURDOUGH; SCANNED IMAGES; SOURDOUGH BREAD; STARTER CULTURES; TECHNOLOGICAL FACTORS;

CELL CULTURE; FERMENTATION;

FOOD PRODUCTS;

EID: 80053502610     PISSN: 1582540X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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