ShareYeasts 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
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Yeast; Bread; Temperature; Bakery product; Dough; Hygrometry; Fermentation; Freezing
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- Date : 1992
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- Source: Ital. J. Food Sci. - vol. 56 - n. 6
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- Source: Filière gourmande - n. 29
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- Author(s) : NEYRENEUF O.
- Date : 1990
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- Source: Ind. Céréales - n. 64
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Le défi des pâtons crus surgelés : les levures ...
- Author(s) : GATTEGNO I.
- Date : 1992/03/05
- Languages : French
- Source: RIA (Paris) - n. 478
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