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 . The schemes of breeding leavens 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 .
LF/175094921/R
Data sheet
- Name of the Author
- 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...