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CRUST COLOR [1 record]

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Record 1 2014-11-18

English

Subject field(s)
  • Breadmaking
CONT

Hydrolysis by lactase to glucose and galactose would make the glucose available for fermentation and the galactose would still contribute to the formation of crust color.

French

Domaine(s)
  • Boulangerie
CONT

[Le sel] freine légèrement mais régularise la fermentation. Il favorise la coloration de la croûte. Il intervient dans la conservation [...] Il améliore [...] fort sensiblement la saveur du pain.

Spanish

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