Evaluation of carbon dioxide released by bread dough during proving stage

HIGHLIGHTS

• who: Istudor Adriana and collaborators from the Politehnica University of Bucharest, Faculty of Biotechnical Systems Engineering, Splaiul have published the article: Evaluation of carbon dioxide released by bread dough during proving stage, in the Journal: (JOURNAL)
• what: This study presents the analysis of multiple bread dough proving processes with the purpose of establishing a correlation between the concentration of released carbon dioxide during fermentation and the working parameters (time and temperature). 2 Equipment and method During the experiments, a convection oven with proving cabinet was used. The correlation coefficients R2 obtained for all the four . . .
  

   

  

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