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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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1. autor: Ioana ISACHE
Format: Artigo
Język:Inglês
Wydane: Stefan cel Mare University of Suceava 2026-03-01
Seria:Food and Environment Safety
Hasła przedmiotowe:
dough fermentation
cryoprotection
thermal processing
gas production
bakery quality
texture analysis
storage stability
sensory evaluation
Dostęp online:https://fens.usv.ro/index.php/FENS/article/view/1376/1220
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