ShareUsing frozen dough at the commercial level.
Author(s) : GELINAS P.
Type of article: Article
Summary
Production conditions of frozen dough are described. Growth conditions of bakery yeast, by its lipidic profile influenced cryotolerance and the permeability of its membrane are investigated.
Details
- Original title: Using frozen dough at the commercial level.
- Record ID : 1992-2898
- Languages: English
- Source: Food Ind. S. Afr. - vol. 44 - n. 10
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Yeast; Bakery product; Dough; Freezing
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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
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PREPROOFED FROZEN DOUGH TECHNOLOGY.
- Author(s) : NAKAGAWA M.
- Date : 1991
- Languages : English
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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
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ISOLATION AND CHARACTERIZATION OF FREEZE-TOLERA...
- Author(s) : HAHN Y. S., KAWAI H.
- Date : 1990
- Languages : English
- Source: Agric. biol. Chem. - vol. 54 - n. 3
View record