The use of modern fermentation techniques in the production of traditional wheat bread

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F23%3A43926179" target="_blank" >RIV/60461373:22330/23:43926179 - isvavai.cz</a>
Result on the web
<a href="https://cjfs.agriculturejournals.cz/corproof.php?mag=cjf&tartkey=cjf-000003-0823" target="_blank" >https://cjfs.agriculturejournals.cz/corproof.php?mag=cjf&tartkey=cjf-000003-0823</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/39/2023-CJFS" target="_blank" >10.17221/39/2023-CJFS</a>

Result language
angličtina
Original language name
The use of modern fermentation techniques in the production of traditional wheat bread
Original language description
A traditional Czech bakery white bread product is commonly made with directly mixed dough with the additionof yeast. In order to be able to reduce the salt content of the final product without compromising its acceptabilityto consumers, the dough was prepared with the addition of pre-ferments and wheat sourdoughs. The aim was to deepenthe flavour background of the product and thus have a positive effect on its sensory properties. Wheat sourdoughs wereprepared and tested using starter cultures and matured under different conditions. The resulting products were testedboth sensorially and by means of precise physical methods.
Czech name
—
Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Project
<a href="/en/project/QK1910100" target="_blank" >QK1910100: Impact of reformulation on the shelf-life and physical and chemical properties of food products</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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