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BAKERS' YEAST SOURCE AS A VARIABLE IN FROZEN DOUGH PRODUCTION.

L'ORIGINE DE LA LEVURE DE BOULANGERIE EST UNE VARIABLE LORS DE LA PRODUCTION DE PATES CONGELEES.

Author(s) : GELINAS P., LAGIMONI-ERE M.

Summary

BAKERS' YEAST REPRESENTS A MOST CRYOSENSITIVEINGREDIENT. THE EFFECT OF THE TRADE MARK (PRODUCER) AND BATCH OF COMMERCIAL BAKERS' YEAST WAS TESTED BY A RAPID BREAD DOUGH FREEZING TEST AS WELL AS A THREE-MONTHS STORAGE TEST. RESULTS SHOW THAT YEAST CRYOTOLERANCE VARIES MUCH ACCORDINGTO BATCH, LESS ACCORDING TO TRADE MARK. A RAPID SCREENING TEST FOR YEAST CRYOTOLERANCE IS PROPOSED.

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Pages: 1937-1939

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Details

  • Original title: L'ORIGINE DE LA LEVURE DE BOULANGERIE EST UNE VARIABLE LORS DE LA PRODUCTION DE PATES CONGELEES.
  • Record ID : 1992-2343
  • Languages: French
  • Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
  • Publication date: 1991/08/10
  • Document available for consultation in the library of the IIR headquarters only.

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