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THE MICROFLORA OF THE SOUR DOUGH OF WHEAT FLOUR BREAD. 12. EFFECT OF FREEZING ON THE VIABILITY AND FUNCTIONAL PROPERTIES IN WHEAT FLOUR DOUGHS OF MICROBIAL MASS FROM LACTIC ACID BACTERIA.

Author(s) : TORNER M. J.

Type of article: Article

Summary

THE EFFECT OF FREEZING AT -196 DEG C IN 10% SKIM MILK, AND STORAGE OF THE FROZEN MICROBIAL MASS FROM LACTIC ACID BACTERIA, LACTOBACILLUS BREVIS, L. PLANTARUM, L. CELLUBIOSUS AND ENTEROCOCCUS FAECIUM ON VIABILITY AND FUNCTIONAL PROPERTIES, IN WHEAT FLOUR DOUGHS, WERE STUDIED. FREEZING THE BIOMASS LED TO VARIABLE, BUT ACCEPTABLE, SURVIVAL (34.3-78.6%), DEPENDING ON THE SPECIES. STORAGE OF FROZEN BIOMASS FOR 30 DAYS AT -30 DEG C DID NOT RESULT IN SIGNIFICANT CHANGES INTHE PH AND/OR TITRATABLE ACIDITY OF THE DOUGHS OR IN BREAD CHARACTERISTICS.

Details

  • Original title: THE MICROFLORA OF THE SOUR DOUGH OF WHEAT FLOUR BREAD. 12. EFFECT OF FREEZING ON THE VIABILITY AND FUNCTIONAL PROPERTIES IN WHEAT FLOUR DOUGHS OF MICROBIAL MASS FROM LACTIC ACID BACTERIA.
  • Record ID : 1990-2461
  • Languages: English
  • Source: Z. Lebensm.-Unters. -Forsch. - n. 189
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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