The Microbiological Parameters in Technological Process of Bread Production

Authors:
Delia Viosencu, Corina Mişcă
Abstract:
This working is focused on the microbiological evaluation of some specified parameters in the production of bread having as raw material flour. It has been determined the following microbiological parameters: NTG, coliforms bacteria, Bacillus mesentericus spores, Bacillus cereus, yeasts and fungi. It is important to analyze the way in which the technological process influences the variation of these parameters.
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