5. Characteristics and properties of the final product
5.1 Composition and nutritional value
The baguette de pain de tradition française is made using traditional bread-making methods, ensuring that the finished product is organoleptically rich (figure 3 ). The use of Label Rouge No. 32.89 flour, in accordance with the decree concerning traditional French bread, also meets certain requirements, such as other ingredients limited to drinking water, salt and baking yeast up to a limit of 1.5%.
Manufacture :
use of autolysis from 3 to 11 hours;
kneading at slow speed for...
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Characteristics and properties of the final product
Conclusion
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Bibliography
- (1) - Wikipédia - Histoire du pain. - https://fr.wikipedia.org/wiki/Histoire_du_pain
- (2) - REBOUD (S.), TANGUY (C.) - Le pain, une...
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