ShareFREEZING OF INDIVIDUAL DOUGH PORTIONS INOCULATED WITH YEAST: FROM THE FERMENTER TO THE CONSUMER. WHAT IS NECESSARY FOR THE BREAD-MAKING SECTOR.
SURGELATION DE PATONS ENSEMENCES A LA LEVURE : DU FERMENTEUR AU CONSOMMATEUR. QUELLES EXIGENCES POUR LA FILIERE PANIFICATION.
Author(s) : NEYRENEUF O.
Type of article: Article
Summary
STUDY OF THE BEHAVIOUR AND METABOLISM OF YEASTS FROM THE FERMENTER TO THE CONSUMER, AND ANALYSIS OF THE VARIOUS PARAMETERS LIKELY TO AFFECT THEIR VIABILITY DURING BREAD MAKING. (Bibliogr. int. CDIUPA, FR., 90-260541.
Details
- Original title: SURGELATION DE PATONS ENSEMENCES A LA LEVURE : DU FERMENTEUR AU CONSOMMATEUR. QUELLES EXIGENCES POUR LA FILIERE PANIFICATION.
- Record ID : 1991-0725
- Languages: French
- Source: Ind. Céréales - n. 64
- Publication date: 1990
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Yeast; Bread; Bakery product; Dough; Freezing
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- Languages : French
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- Author(s) : GATTEGNO I.
- Date : 1992/03/05
- Languages : French
- Source: RIA (Paris) - n. 478
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Breeding of freeze-tolerant yeast and the mecha...
- Author(s) : HINO A.
- Date : 1994
- Languages : Japanese
- Source: Trans. JAR - vol. 11 - n. 3
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Les levains de panification microbiologique. Te...
- Author(s) : ONNO B.
- Date : 1993
- Languages : French
- Source: Ind. Céréales - n. 82
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Using frozen dough at the commercial level.
- Author(s) : GELINAS P.
- Date : 1991
- Languages : English
- Source: Food Ind. S. Afr. - vol. 44 - n. 10
View record