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- W2758213610 abstract "The subject of this paper is the establishment of the optimal fermentation time of frozen bakery products based on the total grade of sensory analysis, volume and the product diameter/height ratio. The results were then compared to the standard product. In sensory analysis, outer appearance, appearance of the middle, the smell and the taste of the crust and the middle were graded. The volume of the bakery products was determined by the flour filling method. It was established that volume grows proportionally with fermentation time. The diameter/height ratio was calculated using data obtained from the images of pieces of bakery products. It was determined that the diameter/height ratio falls proportionally with fermentation time." @default.
- W2758213610 created "2017-10-06" @default.
- W2758213610 creator A5004948900 @default.
- W2758213610 date "2009-07-13" @default.
- W2758213610 modified "2023-09-27" @default.
- W2758213610 title "Optimalni uvjeti fermentacije smrznutih proizvoda" @default.
- W2758213610 hasPublicationYear "2009" @default.
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