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Quality of prepared foods from yeast dough when freezing and storing.

[In Russian. / En russe.]

Author(s) : KULIKOVSKAÂ L. V., CHAROJKO E. M., PETRACH I. P.

Summary

The paper deals with the production of prepared frozen foods on the basis of yeast dough in Moscow (Russian Bistro) and investigation of their quality. The authors examined the biotechnological and the fermentation properties of native yeast cultures. The quality was evaluated according to such indices as humidity, rising capacity, maltase activity, trehalose content, and albumen content. The influence of dough composition on stabilization of properties of frozen semi-finished foods was investigated.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 2007-1678
  • Languages: Russian
  • Source: Refrigeration industry in the 21st century + CD-ROM.
  • Publication date: 2004/12/06

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