パンの釀焙に關する研究 (第2報) メスシリンダー法による各種Dough醗酵試驗

概要

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The results whichi were obtained from various dough fermentation, by mescylinder method, already reported in the previous paper, are as follows.-(1) The gassing power of the compressed yeast on the market was found to be different from each other to some extent.(2) We tested the effect of various fermentation methods which are adopted to save yeast in our country ; i.e. straight dough method, sponge dough method, sponge fermentation after cultivation of yeast and old dough method etc.(3) Whole meal flour bigins to ferment eariler and produced slightly greater amount of gas than Americal White flour.
社団法人日本生物工学会の論文
1949-08-15