ShareFACTORS INVOLVED IN THE STABILITY OF FROZEN DOUGH. I. THE INFLUENCE OF YEAST REDUCING COMPOUNDS ON FROZEN-DOUGH STABILITY.
Author(s) : WOLT M. J., APPOLONIA B. L. d'
Type of article: Article
Summary
EFFECTS OF SULFHYDRYL COMPOUNDS, WITH LOW MOLECULAR WEIGHT (GLUTATHION) FREED BY YEASTS, ON THE RHEOLOGICAL CHARACTERISTICS (MEASURED WITH THE FARINOGRAPH AND THE EXTENSOGRAPH) OF FROZEN DOUGH. EFFECT OF ANTIOXIDANTS.
Details
- Original title: FACTORS INVOLVED IN THE STABILITY OF FROZEN DOUGH. I. THE INFLUENCE OF YEAST REDUCING COMPOUNDS ON FROZEN-DOUGH STABILITY.
- Record ID : 1985-0663
- Languages: English
- Source: Cereal Chem. - vol. 61 - n. 3
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Yeast; Bread; Bakery; Bakery product; Freezing
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- Author(s) : NEYRENEUF O.
- Date : 1990
- Languages : French
- Source: Ind. Céréales - n. 64
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Le défi des pâtons crus surgelés : les levures ...
- Author(s) : GATTEGNO I.
- Date : 1992/03/05
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- Source: RIA (Paris) - n. 478
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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