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Publikováno v:
Energy Procedia. 123:139-147
In the current work, the impact of reducing intermediate dough handling steps on bread roll dough processability and quality attributes has been characterized. The effect of traditional dough processing steps: dividing, rounding, resting, pinning and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b38993f0cf6bdb60eadbed752f4267e0
https://doi.org/10.1016/j.egypro.2017.07.239
https://doi.org/10.1016/j.egypro.2017.07.239
