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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