ShareBaker's yeast mitochondria, gassing power and freeze-thaw tolerance in dough.
Author(s) : GELINAS P., SAVOIE L., RODRIGUE N.
Type of article: Article
Summary
The six strains tested were found to have variations in their cryotolerance and in the protein content of their mitochondria. However, no correlation was found between these two characteristics. Nor was there was any connection between the protein content of the mitochondria and gas production, either before or after freezing, or after storage at 4 deg C for 1 or 5 weeks.
Details
- Original title: Baker's yeast mitochondria, gassing power and freeze-thaw tolerance in dough.
- Record ID : 1997-1718
- Languages: English
- Source: Food Microbiol. - vol. 13 - n. 1
- Publication date: 1996
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Yeast; Thawing; Biochemical property; Bakery product; Dough; Freezing
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- Languages : English
- Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
- Formats : PDF
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- Date : 1996
- Languages : Japanese
- Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 43 - n. 2
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Studies on frozen doughs. 3. Some factors invol...
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- Date : 1994
- Languages : English
- Source: Cereal Chem. - vol. 71 - n. 2
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- Date : 1992
- Languages : English
- Source: Cereal Chem. - vol. 69 - n. 1
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STABLE YEAST FOR FROZEN DOUGH.
- Author(s) : OSZLANYI A. G.
- Date : 1989
- Languages : English
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