Bakery Processes, Yeast‐Leavened Products

Gélinas, Pierre

doi:10.1002/0471238961.2505011916151420.a01.pub3

Kirk-Othmer Encyclopedia of Chemical Technology 2024

DOI: 10.1002/0471238961.2505011916151420.a01.pub3

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Bakery Processes, Yeast‐Leavened Products

Pierre Gélinas

Abstract: This article briefly describes key ingredients and manufacturing processes for yeast‐leavened bakery products, in particular dough fermentation.

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Bakery Processes, Yeast‐Leavened Products

Abstract: This article briefly describes key ingredients and manufacturing processes for yeast‐leavened bakery products, in particular dough fermentation.

Cited by 0 publications

References 13 publications

No citations

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