Improvement of Freeze Tolerance of Commercial Baker's Yeasts in Dough by Heat Treatment before Freezing
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概要
- 論文の詳細を見る
Although fully fermented doughs with a non-freeze-tolerant yeast lost fermentative activity after frozen storage, heat treatment for 46℃ for 10 min of the fermented doughs greatly improved the freeze tolerance. The specific volume increased and the proof time decreased. The heat treatment was effective for the straight method of white dough and also for the sponge and dough methods of sweet dough.
- 社団法人日本農芸化学会の論文
- 1994-11-23
著者
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NAKAGAWA Satoshi
Tokyo Research Laboratories, Kyowa Hakko Kogyo Co., Ltd.
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Nakagawa S
Kyowa Hakko Kogyo Co. Ltd. Tokyo Jpn
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Ouchi K
Kyowa Hakko Kogyo Co. Ltd. Tokyo Jpn
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Ouchi Kozo
Tokyo Resarch Laboratories Kyowa Hakko Kogyo Co. Ltd.
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Nakagawa Satoshi
Tokyo Research Laboratories Kyowa Hakko Kogyo Co. Ltd.
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