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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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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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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PREPROOFED FROZEN DOUGH TECHNOLOGY.
- Author(s) : NAKAGAWA M.
- Date : 1991
- Languages : English
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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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