ShareEffect of the storage period on the survival of freeze tolerant yeast and on the rheological properties of frozen dough.
Author(s) : TAKASAKI S., KARASAWA K.
Type of article: Article
Summary
Effects of 10-week freezing on the survival of Torulaspora delbrueckii and Saccharomyces cerevisiae at different stages of bread-making. Effect of -20 deg C storage on firmness, cohesion and adhesion of thawed dough and on the volume and quantity of bread.
Details
- Original title: Effect of the storage period on the survival of freeze tolerant yeast and on the rheological properties of frozen dough.
- Record ID : 1993-2728
- Languages: English
- Source: Nippon Shokuhin Kogyo Gakkai-Shi - vol. 39 - n. 9
- Publication date: 1992
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