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Changes in the physical and the sensorial properties of wheat bread caused by interruption and slowing of the fermentation of yeast-based leaven |
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| Authors: | Renata Ró?y?o Dariusz Dziki Janusz Laskowski |
| Institution: | 1. Department of Equipment Operation and Maintenance in the Food Industry, University of Life Sciences, Do?wiadczalna 44, 20-280 Lublin, Poland;2. Department of Thermal Technology, University of Life Sciences, Do?wiadczalna 44, 20-280 Lublin, Poland |
| Abstract: | Here we propose an original study on the effect of an interruption and slowing of the fermentation of yeast-based leaven on the physical properties of bread. |
| Keywords: | Interruption Slowing Dough fermentation Leaven |
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