کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9903933 | 1546139 | 2005 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Bread technology and sourdough technology
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
Bakery industry has known a revolution over the past 150 years. The small artisan bakeries, which were present in every village, made place for high technological bakery industry. Industrial mono-production took over from the high variety bakeries as bread could be produced in a more efficient way. Productivity became the key of success. Different baking technologies were developed to answer better to new market demands. The main consequence of this evolution was a decreased interest for bread flavour through long fermentation processes. A trend has been observed for an increased demand for tastier bread as some artisan bakeries are still producing nowadays or for specialty breads from all over the world. A new business has been created through that demand for companies specialised in the production of stabilised sourdough products. Bakery industry was enabled to provide an answer to the market demand without investment in time, equipment, or extra labour cost.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 16, Issues 1â3, JanuaryâMarch 2005, Pages 113-120
Journal: Trends in Food Science & Technology - Volume 16, Issues 1â3, JanuaryâMarch 2005, Pages 113-120
نویسندگان
Pieter Decock, Stefan Cappelle,