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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Principais autores:	Ioana ISACHE, Adriana DABIJA, Amelia BUCULEI, Ancuța CHETRARIU
Format:	Artigo
Jezik:	Inglês
Izdano:	Stefan cel Mare University of Suceava 2024-09-01
Serija:	Food and Environment Safety
Teme:	antifreeze proteins bakery products freeze-tolerant yeast strains ice nucleation shelf life
Online dostop:	http://fens.usv.ro/index.php/FENS/article/view/1035/893
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