Indirect method in bread production - application in the world and the possibilities of revitalizing in Yugoslavia
2001
Mastilovic, J. | Popov, S. | Psodorov, Dj. (University of Novi Sad, Novi Sad (Yugoslavia). Faculty of Technology)
Developed two - step process with batch fermentation in the first and feed batch fermentation in the second step enabled increasing of yeast activity and stability of fluid sour dough chemical composition with responding acidity. Increase of volume of CO2 developing in bread dough leaves no place for better conformation of presented results concerning the influence of developed process at bread quality. Developed process represents the base for revitalization of application of indirect method of dough preparation in Yugoslav baking industry.
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