Biotechnological methods and modern techniques of ensuring bread quality

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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Detaylı Bibliyografya
Diğer Yazarlar: Iancu Maria Lidia, Jascanu Vasile, Faculty of Agricultural Sciences
Materyal Türü: Kitap
Dil:İngilizce
Konular:
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

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