Article
Characterization of a new set of mutants deficient in fermentation-induced loss of stress resistance for use in frozen dough applications.
International journal of food microbiology - 10 Apr 2000
Van Dijck P, Gorwa M F, Lemaire K, Teunissen A, Versele M, Colombo S, Dumortier F, Ma P, Tanghe A, Loiez A, Thevelein J M
Abstract excerpt
In frozen dough applications a prefermentation period during the preparation of the dough is unavoidable and might also be important to obtain bread with a good texture. A major disadvantage of the prefermentation period is that it is associated with a rapid loss of the freeze resistance of the yeast cells. A major goal for the development of new baker's yeast strains for use in frozen dough applications is the...
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