Effect of bread dough mixing method on rye bread quality

Effect of bread dough mixing method on rye bread quality

The objective of this study was to evaluate the effect of sourdough (indirect bread dough mixing method) on the quality of rye/wheat bread (TYPE 500 wheat flour and whole grain rye flour - 60:40) and determine its advantages over the straight dough method. Three bread dough mixing methods w...

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Bibliographic Details
Main Authors: Đukić Dragutin A., Radović Milorad M., Mandić Leka G., Vesković-Moračanin Slavica M.
Format: Article
Language:English
Published: Faculty of Technology, Novi Sad 2014-01-01
Series:Acta Periodica Technologica
Subjects:
fermentation
bread
sourdough
quality
bread dough mixing
Online Access:http://www.doiserbia.nb.rs/img/doi/1450-7188/2014/1450-71881445011D.pdf

Internet

http://www.doiserbia.nb.rs/img/doi/1450-7188/2014/1450-71881445011D.pdf

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