The change in the amount of carbon dioxide (VCO2) formed in 5 hours and the change in the optimal duration of fermentation of the dough depending on the dosage of table salt | Международный научно-исследовательский журнал

The Effect of the Dosage of Table Salt on the Change of Rheological Properties of Wheat Dough

Figure 4 - The change in the amount of carbon dioxide (VCO2) formed in 5 hours and the change in the optimal duration of fermentation of the dough depending on the dosage of table salt

The change in the amount of carbon dioxide (VCO2) formed in 5 hours and the change in the optimal duration of fermentation of the dough depending on the dosage of table salt

DOI: 10.23670/IRJ.2023.131.104.7