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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Frozen doughs: rheological changes and yeast vi...
- Author(s) : AUTIO K., SINDA E.
- Date : 1992
- Languages : English
- Source: Cereal Chem. - vol. 69 - n. 4
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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
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Using frozen dough at the commercial level.
- Author(s) : GELINAS P.
- Date : 1991
- Languages : English
- Source: Food Ind. S. Afr. - vol. 44 - n. 10
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Raising capacity and resistance to freezing-tha...
- Author(s) : ODA Y., TONOMURA K.
- Date : 1996
- Languages : Japanese
- Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 43 - n. 2
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Pâtons surgelés. Demain, le précuit ? Pain cru ...
- Date : 1995
- Languages : French
- Source: Filière gourmande - n. 29
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