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Yeasts for microbiological breadmaking. Current and future technology.

Les levains de panification microbiologique. Technologie actuelle et à venir.

Author(s) : ONNO B.

Type of article: Article

Summary

Review of the current knowledge of this type of breadmaking. Scanning-electron-microscope observation of the breadmaking yeasts. Formulation examples of the development of yeasts and influence of certain parameters (hydration and temperature). Description of the 3 possible improvements of this process: use of starters, optimization of fermentation processes and application of quick-freezing to yeast dough.

Details

  • Original title: Les levains de panification microbiologique. Technologie actuelle et à venir.
  • Record ID : 1994-3667
  • Languages: French
  • Source: Ind. Céréales - n. 82
  • Publication date: 1993

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