ShareBaker's yeast sampling and frozen dough stability.
Author(s) : GELINAS P., LAGIMONIERE M., DUBORD C.
Type of article: Article
Summary
Cryosensitivity of six bakery yeast strains in frozen dough was evaluated. Their resistance according to freezing rate was assessed. The need for cryoresistance inspections of yeasts used for manufacture of frozen dough is highlighted.
Details
- Original title: Baker's yeast sampling and frozen dough stability.
- Record ID : 1994-3063
- Languages: English
- Source: Cereal Chem. - vol. 70 - n. 2
- Publication date: 1993
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Yeast; Survival; Bakery product; Dough; Freezing
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Breeding of freeze-tolerant yeast and the mecha...
- Author(s) : HINO A.
- Date : 1994
- Languages : Japanese
- Source: Trans. JAR - vol. 11 - n. 3
View record
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Frozen doughs: rheological changes and yeast vi...
- Author(s) : AUTIO K., SINDA E.
- Date : 1992
- Languages : English
- Source: Cereal Chem. - vol. 69 - n. 4
View record
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STABLE YEAST FOR FROZEN DOUGH.
- Author(s) : OSZLANYI A. G.
- Date : 1989
- Languages : English
View record
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FROZEN DOUGH PERFORMANCE. COMPRESSED YEAST -INS...
- Author(s) : BRUINSMA B. L., GIESENSCHLAG J.
- Date : 1984
- Languages : English
- Source: Bakers' Dig. - vol. 58 - n. 6
View record
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PREPROOFED FROZEN DOUGH TECHNOLOGY.
- Author(s) : NAKAGAWA M.
- Date : 1991
- Languages : English
View record