Fermentation | Baking Processes | BAKERpedia
In baking, fermentation happens when yeast and bacteria convert sugars mainly into carbon dioxide. This is what casues the dough to rise.| BAKERpedia
In baking, fermentation happens when yeast and bacteria convert sugars mainly into carbon dioxide. This is what casues the dough to rise.| BAKERpedia
An enzyme is a protein catalyst that facilitates chemical changes in biological systems. In bakery systems, they can act as dough conditioners, fermentation enhancers and anti-staling agents. They can eliminate undesirable additives for clean label baking.| BAKERpedia
Hygienic design of bakery equipment is the set of conditions and requirements machinery and equipment should comply to contamination of the baked goods.| BAKERpedia
