FINAL BREAD DOUGH FERMENTATION-REQUIREMENTS, CONDITIONS, EQUIPMENT. A SHORT REVIEW
Journal Title: ISB-INMA TEH AGRICULTURAL AND MECHANICAL ENGINEERING - Year 2017, Vol 0, Issue 1
Abstract
Bread is a food consumed daily and bread making industry occupies an important place in the consumption department. This industry is in a full process of expansion and automation; solutions for control and optimization of technological processes are continuously searched for obtaining good quality and costefficient products. Dough fermentation represents the largest stage of the technological process starting from kneading and continuing during all the other operations and the first part of baking. Intrinsical knowledge of the elements of influence over the fermentation process represent key points in obtaining superior quality products.
Authors and Affiliations
Adriana Istudor, Gheorghe Voicu, Mariana Munteanu
Keywords
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