PRODUÇÃO, LIOFILIZAÇÃO E APLICAÇÃO DE FERMENTO NATURAL EM PÃO TIPO SOURDOUGH
The process of fermentation in products of bakery is the most important step and it is, in turn, responsible for the aroma of bread, because during this stage the aromatic and volatile compounds which we identify as the characteristic odor of the product are produced.The development of natural yeast...
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| Format: | Others |
| Language: | Portuguese |
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Universidade Federal de Santa Maria
2014
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| Online Access: | http://repositorio.ufsm.br/handle/1/5751 |