The effect of varying the mixing formula on the quality of a yeast sweet bread and also on the process conditions, as studied by surface response methodology

Agricultura y biología

• breads 77%
• response surface methodology 76%
• ingredients 63%
• yeasts 51%
• fermentation 32%
• sugars 20%
• dried milk 18%
• color 18%
• shortenings 15%
• texture 12%
• salts 10%
• milk 10%
• eggs 9%
• water 6%

Medicina y ciencias biológicas

• Bread 100%
• Yeasts 62%
• Fermentation 49%
• Sugars 30%
• Milk 29%
• Color 25%
• Ovum 15%
• Powders 15%
• Salts 13%
• Water 10%

Ingeniería y ciencia de los materiales

• Yeast 92%
• Fermentation 64%
• Milk 51%
• Sugars 47%
• Color 27%
• Salts 18%
• Powders 15%
• Water 10%