ShareThe challenge of frozen raw doughs: yeasts show cryoresistance.
Le défi des pâtons crus surgelés : les levures font de la cryorésistance.
Author(s) : GATTEGNO I.
Type of article: Article
Summary
After a short review of the place of industrial bread in the French bread market and that of frozen raw dough based product in industrial bread, developments in automation of continuous production lines are described. Problems posed by the viability of yeast cells during the frozen phase and the factors effecting fermentation after thawing of the dough are investigated in detail. Amongst these factors, the future possibilities of genetic engineering are mentioned. J.R.
Details
- Original title: Le défi des pâtons crus surgelés : les levures font de la cryorésistance.
- Record ID : 1993-0352
- Languages: French
- Source: RIA (Paris) - n. 478
- Publication date: 1992/03/05
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Yeast; Bread; Bakery product; Dough; Freezing
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