NON-CONVENTIONAL BREAD PRODUCTION PROCESSES

Authors

  • CLÁUDIO ERNANI MENDES DA SILVA Universidade Federal da Paraíba
  • NELSON ANTONIO SERON RIOS Universidade Federal da Paraíba
  • ANA CRISTINA QUIXABEIRA ROSA E SILVA
  • MARIA DE FÁTIMA FONSECA MARQUES

DOI:

https://doi.org/10.5380/cep.v9i2.14450

Keywords:

PÃO, MÉTODOS DE PANIFICAÇÃO, FERMENTAÇÃO. BREAD MANUFACTURE, FERMENTATION.

Abstract

Progress in methods of breadmaking was significantly advanced during the 60's and 70's. They were development in order to decrease the fermentation time and some processes called "no time" have appeared. This paper presents a brief review of these methods and details some batch methods in the literature, and also describes two methods for continuous bread manufacture.

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How to Cite

DA SILVA, C. E. M., RIOS, N. A. S., ROSA E SILVA, A. C. Q., & MARQUES, M. D. F. F. (1991). NON-CONVENTIONAL BREAD PRODUCTION PROCESSES. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 9(2). https://doi.org/10.5380/cep.v9i2.14450

Issue

Vol. 9 No. 2 (1991)

Section

Artigos

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Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.