Rheofermentgraph
Uniquesolutionto analyze in one single test the dough proofing properties and assessment of the usefulness of yeast in bakery production. evaluation of the influence of baking additives on the fermentation properties of dough and the quality of breadName
RheofermentgraphScientific domain
Nutrition Science
Food Science
Keywords
cereal products
bakery products
functional additives
gluten quality
Home partner institution
Wrocław University of Environmental and Life Sciences