ShareBEHAVIOUR OF YEASTS DURING THE FREEZING OF DOUGHS.
[In German. / En allemand.]
Author(s) : BRUMMER J. M.
Type of article: Article
Summary
EFFECTS OF THE FORMULATION (BREAD-MAKING ADDITIVES) AND FREEZING OF DOUGH ON THE ACTIVITY AND FERMENTATION CAPACITY OF YEASTS. EFFECT ON THE QUALITY OF BREAD AND BAKERY PRODUCTS PREPARED FROM FROZEN DOUGH. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-238921.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1989-0640
- Languages: German
- Source: Getreide Mehl Brot - vol. 42 - n. 7
- Publication date: 1988
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Yeast; Bread; Bakery; Freezing
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FACTORS INVOLVED IN THE STABILITY OF FROZEN DOU...
- Author(s) : WOLT M. J., APPOLONIA B. L. d'
- Date : 1984
- Languages : English
- Source: Cereal Chem. - vol. 61 - n. 3
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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FREEZING OF LEAVENED DOUGH AND OF RAW DOUGH. RA...
- Author(s) : NEYRENEUF O., NITSCHE G.
- Date : 1989
- Languages : German
- Source: Getreide Mehl Brot - vol. 43 - n. 10
View record
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ISOLATION AND CHARACTERIZATION OF FREEZE-TOLERA...
- Author(s) : HAHN Y. S., KAWAI H.
- Date : 1990
- Languages : English
- Source: Agric. biol. Chem. - vol. 54 - n. 3
View record