Influence of addition of amylase preparation to dough on fermentative activity of baker's yeast
Dough samples with different content of amylases were investigated immediately after mixing and after 7, 14 and 30 days of frozen storage. The obtained results show that the fermentation time is shorter, both in fresh and frozen samples, when amylase sample 1 was added, compared to dough without enz...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Matica srpska
2005-01-01
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| Series: | Zbornik Matice Srpske za Prirodne Nauke |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0352-4906/2005/0352-49060508217D.pdf |