ShareRaising capacity and resistance to freezing-thawing of Torulaspora pretoriensis IFO-0022 yeast in dough.
[In Japanese. / En japonais.]
Author(s) : ODA Y., TONOMURA K.
Type of article: Article
Summary
T. pretoriensis YK-1 yeast has high fermenting capacity and high resistance to freezing-thawing. However, its ability to ferment maltose is not as good as that of Saccharomyces cerevisiae. The strain T. pretoriensis IFO-0022 is capable of raising dough with no added sugar and is very resistant to freezing-thawing.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1997-2962
- Languages: Japanese
- Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 43 - n. 2
- Publication date: 1996
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Yeast; Thawing; Bakery product; Dough; Freezing
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- Date : 1994
- Languages : English
- Source: Cereal Chem. - vol. 71 - n. 2
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Baker's yeast mitochondria, gassing power and f...
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- Date : 1996
- Languages : English
- Source: Food Microbiol. - vol. 13 - n. 1
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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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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
View record