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THE CONTROL OF DOUGH FERMENTATION BY LOW TEMPERATURE.

[In Japanese. / En japonais.]

Author(s) : TANAKA Y.

Type of article: Article

Summary

TO BE ABLE TO ENSURE A CONSTANT SUPPLY OF FRESH BREAD TO THE MARKETS, TWO SPECIFIC BREAD-MAKING METHODS HAVE BEEN WIDELY EMPLOYED RECENTLY. IN ONE METHOD, THE DOUGH IS CHILLED AND ALLOWED TO REST AT A LOW TEMPERATURE, THE DOUGH BEING UNFROZEN. BAKER'S YEAST WILL REMAIN INTACT IN THIS METHOD, BUT THE RESTING PERIOD IS NATURALLY LIMITED. IN THE OTHER METHOD, THE DOUGH IS FROZEN AND CAN THUS BE PRESERVED FOR AN EXTENDED PERIOD. THE QUALITY OF BREAD PRODUCED FROM FROZEN DOUGH IS LIKELY TO BE LOWER BECAUSE OF FREEZING INJURY TO THE YEAST, HOWEVER, FREEZE-TOLERANT YEASTS HAVE BEEN DISCOVERED RECENTLY, THUS AVOIDING THIS DRAWBACK.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1984-2388
  • Languages: Japanese
  • Source: Refrigeration - vol. 58 - n. 674
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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