ShareFROZEN DOUGH PERFORMANCE. COMPRESSED YEAST -INSTANT DRY YEAST.
Author(s) : BRUINSMA B. L., GIESENSCHLAG J.
Type of article: Article
Summary
THE USE OF THESE TYPES OF YEAST DOES NOT AFFECT THE PERFORMANCES OF FROZEN DOUGH. THE INCORPORATION RATE OF YEASTS IS EVALUATED IN TERMS OF EXPECTED STORAGE TIME, DOUGH FORMULATION AND THE REQUIRED RISING TIME. DISCUSSION OF THE ACTIVITY OF YEASTS IN THAWED DOUGH. (Bibliogr. int. CDIUPA-CNRS, FR., 85-210-194980.
Details
- Original title: FROZEN DOUGH PERFORMANCE. COMPRESSED YEAST -INSTANT DRY YEAST.
- Record ID : 1985-2048
- Languages: English
- Source: Bakers' Dig. - vol. 58 - n. 6
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
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