yeast is predominant in the bakery fermentation. fermentation fermentation begins as soon as the yeast is in contact with the mixture of water and flour. during the first fermentation (bulk fermentation), the baker lets the dough rise for a first time. during that stage, the physical properties of the...
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and are deep-green. high shell colour is not always a good measure of sweetness. negative characteristics include: dry, brown crown leaves; dull, yellow skin appearance; presence of mould on the surface or cut stem; and fruit having an unfirm feel. maturity indices are change of shell color from green...