ShareStudies on frozen doughs. 3. Some factors involved in dough weakening during frozen storage and thaw-freeze cycles.
Author(s) : INOUE Y., SAPIRSTEIN H. D., TAKAYANAGI S., BUSHUK W.
Type of article: Article
Summary
The dough softening mechanism is studied with the extensograph and electrophoresis together with measurements of protein solubility for frozen dough stored for 1, 7 or 70 days or subjected to three thaw-freeze cycles. The yeast activity influences the dough properties, principally its extensibility.
Details
- Original title: Studies on frozen doughs. 3. Some factors involved in dough weakening during frozen storage and thaw-freeze cycles.
- Record ID : 1995-1030
- Languages: English
- Source: Cereal Chem. - vol. 71 - n. 2
- Publication date: 1994
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Yeast; Thawing; Texture; Bakery product; Dough; Freezing
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Yeast dough behaviour during freeze-thaw cycles.
- Author(s) : MITELUT A., POPA M., BELC N., et al.
- Date : 2000
- Languages : English
- Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
- Formats : PDF
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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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Baker's yeast mitochondria, gassing power and f...
- Author(s) : GELINAS P., SAVOIE L., RODRIGUE N.
- Date : 1996
- Languages : English
- Source: Food Microbiol. - vol. 13 - n. 1
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Studies on frozen dough baking. 1. Effects of e...
- Author(s) : HOSOMI K., NISHIO K., MATSUMOTO H.
- Date : 1992
- Languages : English
- Source: Cereal Chem. - vol. 69 - n. 1
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STABLE YEAST FOR FROZEN DOUGH.
- Author(s) : OSZLANYI A. G.
- Date : 1989
- Languages : English
View record