ShareIsolation of a cold-sensitive fermentation mutant of a baker's yeast strain and its use in a refrigerated dough process.
Author(s) : KYOGOKU Y., OUCHI K.
Type of article: Article
Summary
In contrast with the parent, the mutant strain normally produced white bread dough and butter roll dough even after the dough was stored for a week at 5 deg C.
Details
- Original title: Isolation of a cold-sensitive fermentation mutant of a baker's yeast strain and its use in a refrigerated dough process.
- Record ID : 1995-3695
- Languages: English
- Source: Appl. environ. Microbiol. - vol. 61 - n. 2
- Publication date: 1995/02
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Bakery and confectionery products - Keywords: Yeast; Temperature; Chilling; Bakery product; Process; Dough; Fermentation
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Fermentation process and grain structure of bak...
- Author(s) : TAKANO H., NAITO S., ISHIDA N., et al.
- Date : 2002/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 67 - n. 7
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Use of refrigeration in a modern bakery.
- Author(s) : HANNEFORTH U.
- Date : 1994/11/16
- Languages : German
- Source: DKV-Tagungsbericht 1994 Bonn.
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La flaveur de la mie du pain : influence de la ...
- Author(s) : GALEY C., POTUS J., DRAPRON R., POIFFAIT A., BAR C., FISCHER J., GIAMPOLI P.
- Date : 1994
- Languages : French
- Source: Sci. Aliments - vol. 14 - n. 5
View record
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Viability and performance of pure yeast strains...
- Author(s) : BAGUENA R., et al.
- Date : 1991/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 56 - n. 6
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Detection of active yeast cells (Saccharomyces ...
- Author(s) : AUTIO K., MATTILA-SANDHOLM T.
- Date : 1992
- Languages : English
- Source: Appl. environ. Microbiol. - vol. 58 - n. 7
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