ShareSummary
TWO NEW YEAST STRAINS WERE ISOLATED FROM BANANA PEEL AND IDENTIFIED AS SACCHAROMYCES CEREVISIAE AND KLUYVEROMYCES THERMOTOLERANS. THESE YEASTS MAINTAIN THEIR FERMENTATIVE CAPACITY AFTER SIX WEEKS COLD STORAGE OF THE PREFERMENTED DOUGH. THE BREAD HAS A QUALITY IDENTICAL TO THAT OBTAINED WITH UNFROZEN DOUGH. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-226309.
Details
- Original title: NEW FREEZE-TOLERANT YEAST FOR FROZEN DOUGH PREPARATIONS.
- Record ID : 1988-0692
- Languages: English
- Source: Cereal Chem. - vol. 64 - n. 4
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Yeast; Bread; Bakery; Dough; Fermentation; Starter; Freezing
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- Author(s) : ONNO B.
- Date : 1993
- Languages : French
- Source: Ind. Céréales - n. 82
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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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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
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