SharePerformance of cream or compressed yeast in frozen and nonfrozen doughs.
Performance des levures sous forme de crème ou de tablettes dans la pâte congelée et non congelée.
Author(s) : GELINAS P., LAGIMONIERE M., RODRIGUE N.
Type of article: Article
Summary
Influence of the type of yeast on gas production in nonfrozen dough, and frozen then thawed dough. Effect of three weeks storage at 4 deg C on the freezing and thawing tolerance and gas producing capacity of the different yeasts.
Details
- Original title: Performance des levures sous forme de crème ou de tablettes dans la pâte congelée et non congelée.
- Record ID : 1995-3698
- Languages: French
- Source: Cereal Chem. - vol. 71 - n. 2
- Publication date: 1994
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Yeast; Chilling; Bakery product; Performance; Dough; Freezing
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Using frozen dough at the commercial level.
- Author(s) : GELINAS P.
- Date : 1991
- Languages : English
- Source: Food Ind. S. Afr. - vol. 44 - n. 10
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Raising capacity and resistance to freezing-tha...
- Author(s) : ODA Y., TONOMURA K.
- Date : 1996
- Languages : Japanese
- Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 43 - n. 2
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Pâtons surgelés. Demain, le précuit ? Pain cru ...
- Date : 1995
- Languages : French
- Source: Filière gourmande - n. 29
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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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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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