Texture and sensory evaluation of composite wheat-oat bread prepared with novel two-phase method using oat yeast-fermented leaven

Journal of Texture Studies

Volumn 45, Issue 3, 2014, Pages 235-245

  Rózyło, Renata ^a   Dziki, Dariusz ^a   Laskowski, Janusz ^a   Skonecki, Stanisław ^a   Łysiak, Grzegorz ^a   Kulig, Ryszard ^a   Rózyło, Krzysztof ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Bread; Leaven; Oat; Sourdough; Sponge dough

Indexed keywords

TEXTURES; WATER QUALITY; YEAST;

BREAD; LEAVEN; OAT; SOURDOUGH; SPONGE DOUGH;

FOOD PRODUCTS;

EID: 84902960648     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12069     Document Type: Article

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