More knowledge and less energy consumption. Part 1: mixed rye bread, part 2: rolls

• Published in: Back Journal spezial TT (Germany)
• Main Authors: Woltersdorf, H, Kriems, P. (Inst. fuer Getreideverarbeitung, Bergholz-Rehbruecke (Germany))
• Format: Publication
• Language: German
• Published: 1996
• Subjects: AIR; AIR FLOW; AIRE; APTITUDE BOULANGERE; BAKERY PRODUCTS; BAKING; BAKING CHARACTERISTICS; BREAD; BREADMAKING; CALIDAD; CARACTERISTICAS DE LA COCCION; COCCION AL HORNO; CONSERVACION DE LA ENERGIA; CONSOMMATION D'ENERGIE; CONSUMO DE ENERGIA; CONVECCION; CONVECTION; CUISSON AU FOUR; ECONOMIE D'ENERGIE; ENERGY CONSERVATION; ENERGY CONSUMPTION; ESTUFAS; FLUJO DE AIRE; FLUX D'AIR; FOUR; HUMEDAD; HUMIDITE; HUMIDITY; MEASUREMENT; MEDICION; MESURE; OVENS; PAIN; PAN; PANIFICACION; PANIFICATION; PRODUCTOS DE PANADERIA; PRODUIT DE CUISSON; QUALITE; QUALITY; TEMPERATURA; TEMPERATURE; VAPEUR D'EAU; VAPOR DE AGUA; WATER VAPOUR