Physicochemical and Rheological Properties of Toast Bread Baked by Yeast–Salt Method

Subject Areas : food microbiology

M. Karamirad ¹ , S. Movahhed ² , A.R. Shahab Lavasani ³

1 - M. Sc. Student of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.
2 - Associate Professor of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.
3 - Assistant Professor of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamim, Iran.

Received: 2019-12-16 Accepted : 2019-12-16 Published : 2020-01-01

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