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Review Of Related Literature About Bread And Pastry Production

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Review of related literature about bread and pastry production

The review of related literature on bread and pastry production covers various topics related to the production, quality, and consumption of these baked goods. It includes studies conducted in the Technical and Vocational Livelihood (TVL) career paths, focusing on the specialist subject of bread and pastry production.

The literature also explores the preference for sourdough bread over yeast leavened bread due to the production of organic acids during fermentation, which may have beneficial effects on sensory perception. The review encompasses both foreign and local studies, highlighting the significance of bread and pastry production in the present study. Overall, the literature provides valuable insights into the adequacy and impact of bread and pastry production in different contexts.
Questo paragrafo è stato generato da sistemi AI sulla base di fonti esterne, non è detto che trattino di strutture ricettive presenti in questo portale e in certi casi potrebbero dimostrarsi non accurate o non corrette (da qui puoi consultare le fonti). Aggiornato il 09/11/2023.

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Cold appetizers with bread for sandwiches

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Swivels of bread stuffed

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