Selection of Yeasts for Breadmaking by the Frozen-Dough Method
AUTOR(ES)
Oda, Yuji
RESUMO
Eleven yeast strains suitable for frozen dough were selected from over 300 Saccharomyces strains. All of these were identified as Saccharomyces cerevisiae from morphological, cultural, and physiological characteristics. The selected yeast cells accumulated a higher amount of trehalose than did commercial bakers' yeast cells.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=239143Documentos Relacionados
- Effect of formulation on the quality of frozen bread dough
- Microorganisms of the San Francisco Sour Dough Bread Process: I. Yeasts Responsible for the Leavening Action
- Rapid method for detection of urea hydrolysis by yeasts.
- Rapid method for determining nitrate utilization by yeasts.
- Detection of Active Yeast Cells (Saccharomyces cerevisiae) in Frozen Dough Sections
