ShareTREHALOSE LEVELS AND SURVIVAL RATIO OF FREEZE-TOLERANT VERSUS FREEZE-SENSITIVE YEASTS.
Author(s) : HINO A.
Type of article: Article
Summary
DETERMINATION OF THE VIABILITY AND TREHALOSE-ACCUMULATION RATE, IN CELLS OF VARIOUS BAKERY YEASTS AND 5 YEASTS RESISTANT TO FREEZING, FOR USE IN FROZEN DOUGH. STUDY OF VARIATION IN METABOLISM OF THESE YEASTS AS A FUNCTION OF THE CARBON SOURCE AND THE GROWTH PHASE. (Bibliogr. int. CDIUPA, FR., 90-260468.
Details
- Original title: TREHALOSE LEVELS AND SURVIVAL RATIO OF FREEZE-TOLERANT VERSUS FREEZE-SENSITIVE YEASTS.
- Record ID : 1991-0726
- Languages: English
- Source: Appl. environ. Microbiol. - vol. 56 - n. 5
- Publication date: 1990
- 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; Bread; Bakery product; Freezing
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BEHAVIOUR OF YEASTS DURING THE FREEZING OF DOUGHS.
- Author(s) : BRUMMER J. M.
- Date : 1988
- Languages : German
- Source: Getreide Mehl Brot - vol. 42 - n. 7
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FACTORS INVOLVED IN THE STABILITY OF FROZEN DOU...
- Author(s) : WOLT M. J., APPOLONIA B. L. d'
- Date : 1984
- Languages : English
- Source: Cereal Chem. - vol. 61 - n. 3
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STABLE YEAST FOR FROZEN DOUGH.
- Author(s) : OSZLANYI A. G.
- Date : 1989
- Languages : English
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FROZEN DOUGH PERFORMANCE. COMPRESSED YEAST -INS...
- Author(s) : BRUINSMA B. L., GIESENSCHLAG J.
- Date : 1984
- Languages : English
- Source: Bakers' Dig. - vol. 58 - n. 6
View record
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FREEZING OF LEAVENED DOUGH AND OF RAW DOUGH. RA...
- Author(s) : NEYRENEUF O., NITSCHE G.
- Date : 1989
- Languages : German
- Source: Getreide Mehl Brot - vol. 43 - n. 10
View record