Biotechnological basis of bread preparation
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M. : Where. Li Print, 2001. — 150 s . — ISBN 5-94343-011-3. The manual presents the main provisions of the biotechnology of bakery production , The properties of food substances of grain , are considered. Various types of fermentation and microorganisms are described, They are called ,. practical developments and theoretical justification for the use of various leavens for the processing of rye and wheat flour , biotechnological methods of intensifying the process of preparation of the dough and improving the quality of finished products .
LF/915730597/R
Data sheet
- Name of the Author
- Белявская И.Г.
Матвеева И.В. - Language
- Russian
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M. : Where. Li Print, 2001. — 150 s . — ISBN 5-94343-011-3. The manual presents the main provisions of the biotechnology of bakery production , The properties o...