Effect of Using Sourdough Yeast And The Long Time of Final Proofing On The Physical Properties of Flashed Bread
The use of natural yeast such as sourdough is an alternative choice in making bread. Apart from using yeast to produce good white bread, the final proofing time also affects the characteristics of bread. This research aims to determine the effect of using natural sourdough yeast and the final proofi...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Agriculture, Merdeka University Surabaya
2024-02-01
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| Series: | Agricultural Science |
| Subjects: | |
| Online Access: | https://agriculturalscience.unmerbaya.ac.id/index.php/agriscience/article/view/124 |