ShareSummary
Low-deformation oscillation technologies and relaxation tests for studying rheological changes of dough which is frozen and thawed. The viability of yeasts, evaluated with the volume of dough gas, decreases during storage at -18 deg C for 2 weeks. The dead cells have no effect on rheological properties of dough.
Details
- Original title: Frozen doughs: rheological changes and yeast viability.
- Record ID : 1993-2105
- Languages: English
- Source: Cereal Chem. - vol. 69 - n. 4
- Publication date: 1992
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (2)
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Yeast; Rheology; Survival; Bakery product; Dough; Freezing
-
Baker's yeast sampling and frozen dough stability.
- Author(s) : GELINAS P., LAGIMONIERE M., DUBORD C.
- Date : 1993
- Languages : English
- Source: Cereal Chem. - vol. 70 - n. 2
View record
-
Breeding of freeze-tolerant yeast and the mecha...
- Author(s) : HINO A.
- Date : 1994
- Languages : Japanese
- Source: Trans. JAR - vol. 11 - n. 3
View record
-
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
-
Raising capacity and resistance to freezing-tha...
- Author(s) : ODA Y., TONOMURA K.
- Date : 1996
- Languages : Japanese
- Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 43 - n. 2
View record
-
Pâtons surgelés. Demain, le précuit ? Pain cru ...
- Date : 1995
- Languages : French
- Source: Filière gourmande - n. 29
View record