Influence of pre-ferment on wheat bread freshness and quality

Proceedings of 5th International Congress FLOUR-BREAD 2009 - 7th Croatian Congress of Cereal Technologists

Volumn , Issue , 2009, Pages 376-384

  Mrvcic J ^a   Mikelec, K ^a   Krizanovic S ^a   Stanzer, D ^a   Brncic M ^a   Jezek D ^a   Grba, S ^a   Stehlik Tomas, V ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Preferment; Sourdough; Wheat bread

Indexed keywords

ENGINEERS; FERMENTATION; ODORS; YEAST;

CONTINUOUS FERMENTATION; FERMENTATION TEMPERATURE; FERMENTATION TIME; PREFERMENT; PRODUCTION PROCESS; SOURDOUGH; TEXTURE ANALYZERS; WHEAT BREADS;

FOOD PRODUCTS;

EID: 84991247987     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (14)

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