The effect of sourdough on crumbliness of wheat bread
Bread has a tendency to get spoiled and very soon after the baking, the first signs of ageing can be noticed. Ageing signs can be noticed on the crust and on the crumb structure, but its organoleptic properties also change. Nevertheless, the most important ageing signs can be noticed on the crumb st...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Banja Luka - Faculty of Agriculture, Banja Luka
2012-01-01
|
| Series: | Agroznanje |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/2233-0070/2012/2233-00701203431L.pdf |