ShareLIPID CONTENT AND CRYOTOLERANCE OF BAKERS' YEAST IN FROZEN DOUGHS.
Author(s) : GELINAS P.
Type of article: Article
Summary
STUDY, IN SEMI-CONTINUOUS AND DISCONTINUOUS CULTURE, UNDER DIFFERENT AERATION AND TEMPERATURE CONDITIONS, OF THE TOLERANCE OF SACCHAROMYCES CEREVISIAE TO 223 K (-50 DEG C). UNDER THE CONDITIONS TESTED, NO CORRELATION WAS ESTABLISHED BETWEEN YEAST CRYOTOLERANCE, COMPOSITION (LIPIDS, STEROLS, PROTEINS) AND CELL MORPHOLOGY. (Bibliogr. int. CDIUPA, FR., 91-268776.
Details
- Original title: LIPID CONTENT AND CRYOTOLERANCE OF BAKERS' YEAST IN FROZEN DOUGHS.
- Record ID : 1992-0282
- Languages: English
- Source: Appl. environ. Microbiol. - vol. 57 - n. 2
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Yeast; Lipid; Dough; Freezing
-
FREEZING AND FRESH BREAD./ LA CONGELATION ET LE...
- Author(s) : GELINAS P.
- Date : 1991/06
- Languages : French
- Source: Alimentech - vol. 4 - n. 2
View record
-
FROZEN DOUGH PERFORMANCE. COMPRESSED YEAST -INS...
- Author(s) : BRUINSMA B. L., GIESENSCHLAG J.
- Date : 1984
- Languages : English
- Source: Bakers' Dig. - vol. 58 - n. 6
View record
-
ISOLATION AND CHARACTERIZATION OF FREEZE-TOLERA...
- Author(s) : HAHN Y. S., KAWAI H.
- Date : 1990
- Languages : English
- Source: Agric. biol. Chem. - vol. 54 - n. 3
View record
-
Leavening ability and freeze tolerance of yeast...
- Author(s) : ALMEIDA M. J., PAIS C.
- Date : 1996/12
- Languages : English
- Source: Appl. environ. Microbiol. - vol. 62 - n. 12
View record
-
FREEZING OF LEAVENED DOUGH AND OF RAW DOUGH. RA...
- Author(s) : NEYRENEUF O., NITSCHE G.
- Date : 1989
- Languages : German
- Source: Getreide Mehl Brot - vol. 43 - n. 10
View record