Français
5. Products from further processing
5.1 Bread and pasta
-
Traditional bread is a honeycombed product obtained by baking a dough containing bread flour, water, salt and yeast or sourdough in the following proportions by weight: 100/60/2/2 :
type 55 wheat flour (TE = 75%) is the most widely used; it is bread-making, i.e. it can be transformed into bakery dough (gluten network);
baker's yeast is a biomass made up of micro-organisms from...
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Products from further processing
Products resulting from final processing
References
The Ultimate Scientific and Technical Reference
