EVALUATION OF THE BEHAVIOUR OF BAKER’S YEAST IN FROZEN DOUGH UNDER VARYING FREEZING-THAWING AND STORAGE PARAMETERS
This study systematically evaluates the influence of freezing–thawing regimes and storage duration on the fermentative performance of baker’s yeast and the quality attributes of bakery products obtained from frozen dough. Dough samples were subjected to rapid freezing to thermal centre temperatures...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Stefan cel Mare University of Suceava
2026-03-01
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| coleção: | Food and Environment Safety |
| Assuntos: | |
| Acesso em linha: | https://fens.usv.ro/index.php/FENS/article/view/1376/1220 |
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