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.
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Yeast; Rheology; Survival; Bakery product; Dough; Freezing
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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
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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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STABLE YEAST FOR FROZEN DOUGH.
- Author(s) : OSZLANYI A. G.
- Date : 1989
- Languages : English
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FROZEN DOUGH PERFORMANCE. COMPRESSED YEAST -INS...
- Author(s) : BRUINSMA B. L., GIESENSCHLAG J.
- Date : 1984
- Languages : English
- Source: Bakers' Dig. - vol. 58 - n. 6
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PREPROOFED FROZEN DOUGH TECHNOLOGY.
- Author(s) : NAKAGAWA M.
- Date : 1991
- Languages : English
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