The influence of bread improvers and different technological parameters on bread quality
Publisher: Institutional Repository of Lithuanian University of Health Sciences
Subject: Bread ; bread technology ; improvers.
mesheuropmc: food and beverages | digestive, oral, and skin physiology
Goal of the research: to analyse quality parameters of different types of bread, produced with or without improvers, also to evaluate intensity of microbiological spoilage of bread during storage.
Results and findings:
Different bread technologies have influence o... View more