ShareImprovement of freeze tolerance of commercial baker's yeasts in dough by heat treatment before freezing.
Author(s) : NAKAGAWA S., OUCHI K.
Type of article: Article
Summary
Treatment of dough fermented à 46 deg C for 10 minutes improves cryotolerance of baker's yeasts. This treatment reduces the duration of fermentation and increases the specific volume of the dough.
Details
- Original title: Improvement of freeze tolerance of commercial baker's yeasts in dough by heat treatment before freezing.
- Record ID : 1996-0377
- Languages: English
- Source: Biosci. Biotechnol. Biochem. - vol. 58 - n. 11
- Publication date: 1994
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Yeast; Enhancement; Cold sensitivity; Treatment; Bakery product; Dough; Freezing
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- Date : 1995
- Languages : English
- Source: Cereal Chem. - vol. 72 - n. 6
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- Date : 2002/06
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- Source: Appl. environ. Microbiol./journals.asm.org - vol. 68 - n. 6
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- Date : 2002/12
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- Source: Appl. environ. Microbiol./journals.asm.org - vol. 68 - n. 12
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- Author(s) : STECCHINI M. L., MALTINI E., VENIR E., et al.
- Date : 2002/08
- Languages : English
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