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IMPROVING THE FREEZING RESISTANCE OF BAKER'S YEAST. A MINI REVIEW

Frozen dough technology is widely used and may guarantee bread's freshness and so prolong its shelf life. However, a variety of issues, including the restriction of yeast activity and structural damage to the dough, may arise while frozen dough is being made and store, ultimately resulting in a loss...

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Uloženo v:
Hlavní autoři: Ioana ISACHE, Adriana DABIJA, Amelia BUCULEI, Ancuța CHETRARIU
Médium: Artigo
Jazyk:Inglês
Vydáno: Stefan cel Mare University of Suceava 2024-09-01
Edice:Food and Environment Safety
Témata:
antifreeze proteins
bakery products
freeze-tolerant yeast strains
ice nucleation
shelf life
On-line přístup:http://fens.usv.ro/index.php/FENS/article/view/1035/893
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