Influence of dough freezing on Saccharomyces cerevisiae metabolism

Influence of dough freezing on Saccharomyces cerevisiae metabolism

The need to freeze dough is increasing in bakery production. Frozen dough can be stored for a long time without quality change. The capacity of bakery production can be increased in this way, and in the same time, the night shifts can be decreased. Yeast cells can be damaged by freezing process resu...

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Bibliographic Details
Main Authors: Pejin Dušanka J., Došanović Irena S., Popov Stevan D., Suturović Zvonimir J., Ranković Jovana A., Dodić Siniša N., Dodić Jelena M., Vučurović Vesna M.
Format: Article
Language:English
Published: Matica srpska 2007-01-01
Series:Zbornik Matice Srpske za Prirodne Nauke
Subjects:
cytochromes
fermentative activity
freezing
k-carragenan
survival
Saccharomyces cerevisiae
Online Access:http://www.doiserbia.nb.rs/img/doi/0352-4906/2007/0352-49060713293P.pdf

Internet

http://www.doiserbia.nb.rs/img/doi/0352-4906/2007/0352-49060713293P.pdf

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