Evaluation of carbon dioxide released by bread dough during proving stage
This study presents the analysis of multiple bread dough proving processes with the purpose of establishing a correlation between the concentration of released carbon dioxide during fermentation and the working parameters (time and temperature). The testing was performed using a standard recipe for...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2020-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/40/e3sconf_te-re-rd2020_03012.pdf |