Application of brewers' yeast in bread production
2001
Dodic, S.N. | Popov, S.D. | Mastilovic, J.S. | Dodic, J.M. (University of Novi Sad, Novi Sad (Yugoslavia). Faculty of Technology)
The aim of the present work was to investigate the possibility of a two - step procedure for the production of sponge, developed at the Faculty of Technology in Novi Sad (Serbia, Yugoslavia), for the activation of brewers' yeast. The influence of preparation (debittering, separation) of yeast, process parameters (aeration rate and stirring speed) of the first fermentation step and composition of the medium (ratio of fermentable source components and nutritive matters) on the flow of fermentation and effects of activation were investigated.
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