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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Главный автор:	Ioana ISACHE
Формат:	Artigo
Язык:	Inglês
Опубликовано:	Stefan cel Mare University of Suceava 2026-03-01
Серии:	Food and Environment Safety
Предметы:	dough fermentation cryoprotection thermal processing gas production bakery quality texture analysis storage stability sensory evaluation
Online-ссылка:	https://fens.usv.ro/index.php/FENS/article/view/1376/1220
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