JHED | Volume 7 | FQS (1) - Effect of sourdough on the fermentation of dough pieces and quality of bread made with rye flour.

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EFFECT OF SOURDOUGH ON THE FERMENTATION OF DOUGH PIECES AND QUALITY OF BREAD MADE WITH RYE FLOUR

Dragutin Djukic*, Milorad Radović, Leka Mandic, Slavica Veskovic Moracanin

Key words: Fermentation, Bread, Sourdough, Quality, Bread dough mixing.

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VOLUME 7 | Food Quality and Safety (1)

Dragutin Djukic, Milorad Radović, Leka Mandic, Slavica Veskovic Moracanin (2014).
Effect of sourdough on the fermentation of dough pieces and quality of bread made with rye flour.

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Dragutin Djukic*, Milorad Radović, Leka Mandic, Slavica Veskovic Moracanin

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