wheat-rye dough, dried rye sourdoug

wheat-rye dough, dried rye sourdough, influence
of rye flour content (laboratory scale). Within this experiment,
we examined eight laboratory produced bread samples varying in
the content of rye and wheat flours (15e85%). Because it is not
technologically possible to use natural sourdough with the rye flour
content lower than 42%, otherwise required texture is not obtained,
dried rye sourdough was used. For that reason, it was necessary to
add yeast as the leavening agent.

ผลลัพธ์ (อังกฤษ) 3:

wheat-rye dough, dried sourdough rye, influence of
rye flour content (laboratory scale). Within this experiment, we examined eight
laboratory produced bread samples varying in
the content of wheat and rye flours (15E85 % ). Because
it is not technologically possible to use natural sourdough rye flour with the
content lower than 42 %, otherwise required texture is not obtained,
dried sourdough rye was used. For that reason, it was necessary to add
yeast as the leavening agent.