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Accelerated technology of rye bread with improved quality and increased nutritional value
Accelerated bakery technologies do not always ensure high bread quality. The taste and smell of bread is less pronounced when compared with the traditionally prepared bread and it is quickly subjected to microbial spoilage. ...
Impact of using the developed starter culture on the quality of sourdough, dough and wheat bread
There is no technological necessity of sourdough usage when preparing wheat bread as it can be prepared without sourdough but only with yeast using. However, sourdough helps to solve such problems as fast microbial ...