“It is not entirely a secret, but each baker has their own yeast recipe.Levain Liquideis a mixture of rye flour and water that ferments without the help of any commercial yeast or other leavening agents. It only relies on the rye flour and water mixture to take on the ...
In addition, to evaluate possible modifications induced on the protein structure attributable to the different leavening agents used, the secondary structure of proteins was also studied by Fourier transform infrared spectroscopy. The crumb of bread sample produced by compressed yeast exhibited a higher ...
In addition, to evaluate possible modifications induced on the protein structure attributable to the different leavening agents used, the secondary structure of proteins was also studied by Fourier transform infrared spectroscopy. The crumb of bread sample produced by compressed yeast exhibited a higher ...