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FREEZING AND FRESH BREAD.

FREEZING AND FRESH BREAD./ LA CONGELATION ET LE PAIN FRAIS.

Author(s) : GELINAS P.

Type of article: Article

Summary

THE ROLE OF REFRIGERATION IN BAKERY IS REVIEWED. RESEARCH ON FABRICATION AND QUALITY OF FROZEN DOUGH IS DISCUSSED, AND THE IMPORTANCE OF YEAST CRYORESISTANCE IS UNDERLINED. THE QUALITY OF YEAST MUST BE CHECKED, AND RESEARCH WAS CARRIED OUT ON FACTORS MODIFYING CRYORESISTANCE: CULTURE CONDITIONS, LIPIDIC PROFILE AND PERMEABILITY OF YEAST MEMBRANE. J.L.

Details

  • Original title: FREEZING AND FRESH BREAD./ LA CONGELATION ET LE PAIN FRAIS.
  • Record ID : 1992-2344
  • Languages: French
  • Source: Alimentech - vol. 4 - n. 2
  • Publication date: 1991/06
  • Document available for consultation in the library of the IIR headquarters only.

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