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Yeast dough behaviour during freeze-thaw cycles.
Author(s) : MITELUT A., POPA M., BELC N., et al.
Summary
The paper reports the influence of different factors on quality changes of frozen sour dough. The work studied various recipes, raw materials and additives for the protection from freezing of yeast cells and the gluten network. The influence of different freeze-thaw cycles on dough quality was also examined.
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Pages: 1998-6
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Details
- Original title: Yeast dough behaviour during freeze-thaw cycles.
- Record ID : 2001-0938
- Languages: English
- Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
- Publication date: 2000
- 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; Thawing; Bakery product; Dough; Freezing
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Raising capacity and resistance to freezing-tha...
- Author(s) : ODA Y., TONOMURA K.
- Date : 1996
- Languages : Japanese
- Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 43 - n. 2
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Studies on frozen doughs. 3. Some factors invol...
- Author(s) : INOUE Y., SAPIRSTEIN H. D., TAKAYANAGI S., BUSHUK W.
- Date : 1994
- Languages : English
- Source: Cereal Chem. - vol. 71 - n. 2
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Baker's yeast mitochondria, gassing power and f...
- Author(s) : GELINAS P., SAVOIE L., RODRIGUE N.
- Date : 1996
- Languages : English
- Source: Food Microbiol. - vol. 13 - n. 1
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Studies on frozen dough baking. 1. Effects of e...
- Author(s) : HOSOMI K., NISHIO K., MATSUMOTO H.
- Date : 1992
- Languages : English
- Source: Cereal Chem. - vol. 69 - n. 1
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STABLE YEAST FOR FROZEN DOUGH.
- Author(s) : OSZLANYI A. G.
- Date : 1989
- Languages : English
View record