Modern technologies of dough preparation at bakery enterprises: a training manual
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Methods of preparation of dough from wheat and rye flour at bakeries of various capacities are considered. Characteristic of fermentation microflora of semi-finished bakery production . Schemes for the removal of leaven in the breeding and production cycles. are given. The manual is intended for university students, can be useful for graduate students and engineering workers of enterprises . ;Griff:Recommended by the editorial and publishing council of Kemerovo Technological Institute of Food Industry (University)
LF/123217657/R
Data sheet
- Name of the Author
- Иванова Е.С.
Кузнецова Л.И.
Романов А.С.
Савкина О.А.
Терновской Г.В. - Language
- Russian
- ISBN
- 9785892898904
- Release date
- 2015
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Methods of preparation of dough from wheat and rye flour at bakeries of various capacities are considered. Characteristic of fermentation microflora of semi-fin...