AGRIS - International System for Agricultural Science and Technology

Production of rye mixed breads without addition of bakers' yeast by using the Detmold one step sourdough fermentation

1998

Unbehend, G. | Bruemmer, J.-M.


Bibliographic information
Getreide Mehl und Brot (Germany)
Volume 52 Issue 2 ISSN 0367-4177
Pagination
pp. 94-102
Other Subjects
Getreideverarbeitung; Ausbeute; Krume; Caracteristicas de la coccion; Backversuch; Coccion al horno; Pate de cuisson; Fermentacion; Acidificacion; Methode d'optimisation; Mischbrot; Gaerung; Lockerung; Metodos estadisticos; Masa de panaderia; Experimentacion; Methode statistique; Panificacion; Metodos de optimizacion; Teigfuehrung; Saeuerung; Aptitude boulangere; Baeckerei
Language
German
Note
Summary (De)
Translated Title
Lockerung von Roggenmischbroten durch die Detmolder-Einstufen-Sauerteigfuehrung
Type
Summary
Corporate Author
Bundesanstalt fuer Getreide-, Kartoffel- und Fettforschung, Detmold (Germany). Inst. fuer Getreide-, Kartoffel- und Staerketechnologie

1999-08-15
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