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...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Matica srpska
2007-01-01
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| Series: | Zbornik Matice Srpske za Prirodne Nauke |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0352-4906/2007/0352-49060713293P.pdf |