Application of lyophilized leavens from lactic acid bacteria and streptococci developed for breadmaking
1993
Bratovanova, P. (Ikonomicheski Universitet, Varna (Bulgaria)) | Shishkova, I. | Mutafova, K.
Lyophilized bacterial leavens which are a combination of lactic acid bacteria and streptococci have been developed. These leavens considerably improve the technological parameters when added to the dough and show a high antimicrobic activity in the semifinished product during fermentation. Dough made with lactic acid leavens shows higher resistance to tangential deformation forces. The dough is characterized by a high acetaldehyde content. The soft of the bread has a higher content of acetoin, isobutyraldehyde, isovaleraldehyde and n-hexaldehyde.
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Эту запись предоставил Institute of Agricultural Economics