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Amélioration de la qualité des produits congelés, partiellement préparés, à base de pâte à levure.

[In Russian. / En russe.]

Auteurs : KULIKOVSKAÂ L. V., CHAROIKO E. M., PETRACH I. P., et al.

Type d'article : Article

Résumé

As is known, the difficulties of quality preservation of frozen yeast-containing dough are associated with low stability of yeast cells, subjected to changes at the early stage of proliferation under the influence of low temperatures. To improve the quality of frozen semi-prepared foods from yeast-containing dough the influence of biotechnological properties and enzymatic activity of yeast cells of different strains on it was studied. Based on the results of the study, freezing and frozen storage technology for yeast-containing dough and semi-prepared foods from it was developed and was put into practical use in fast food enterprises, including "Russkoye bistro".

Détails

  • Titre original : [In Russian. / En russe.]
  • Identifiant de la fiche : 2006-0344
  • Langues : Russe
  • Source : Proizv. Realiz. Morozenogo Bystrozamorozennyh Prod. - n. 2
  • Date d'édition : 2005

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