Biotechnological methods and modern techniques of ensuring bread quality

Especular sobre la sinergia de las relaciones entre los distintos microorganismos que aseguran la fermentacin̤ de la masa conlleva al uso de diferentes combinaciones de levaduras de fermentacin̤ superior e inferior y bacterias lc̀ticas. El equipo tčnico y la calidad de la materia prima son elemento...

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Bibliographic Details
Other Authors:	Iancu Maria Lidia, Jascanu Vasile, Faculty of Agricultural Sciences
Format:	Book
Language:	English
Subjects:	Industria de equipos y accesorios para panadera̕ Hornera̕ Pan Pan - Calidad Biotecnologa̕ de alimentos Microbiologa̕ de alimentos Tecnologa̕ de alimentos Levadura para alimentos Ingeniera̕ de la produccin̤ Tčnicas de produccin̤ Bakery equipment and supplies industry Baking Bread Bread - Quality Food biotechnology Food microbiology Food technology Food yeasts Production engineering Techniques of production Masa intensiva amasado Masa refrigerada Masas congeladas Levaduras Bacterias lc̀ticas Hornear Levadura de panadera̕ Industria de la panadera̕ Fermentacin̤ Fabricacin̤ de productos panificados Fermentacin̤ de la masa Panificacin̤ Fermentacin̤ de levadura Intensive kneading dough Refrigerated dough Frozen dough Yeasts Lactic bacteria Bakers yeast Bakery industry Fermentation Manufacture of bakery products Fermentation of the dough Breadbaking Yeast fermentation
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Biotechnological methods and modern techniques of ensuring bread quality

Biotechnological methods and modern techniques of ensuring bread quality

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