About the issue
Publications
Partners
MARCH 2010 (published: 01.03.2010)
Number 1(9)
Home
>
Issue
>
Development of resource-saving technology to make rye-wheat
bread with starting cultures
Andreev A.N., Vinogradov U.A., Kitissu Pol
Keywords: leaven, starting culture, resource-saving technology
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Development of resource-saving technology to make rye-wheat
bread with starting cultures
A possibility to apply starting cultures Saf-levain LV-1 and Saf-levain LV-2 was
studied to develop a resource-saving technology for preparing rye-wheat bread. The
effect of technological parameters and preparation mode on the quality of dense and
sour dough with starting cultures used is shown. Optimum conditions for singlephase
sour dough preparing on LV-1 and LV-2 starting cultures were defined as well
as sour dough preparation on a production cycle. Experimental data on
microbiological structure of investigated ferments were obtained.
Read the full article
Read the full article
Keywords: leaven, starting culture, resource-saving technology
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License