Immobilization as a tool to control fermentation in yeast-leavened refrigerated dough

Autor:	U. von Stockar, Raphael Gügerli, Ian W. Marison, Veronique Breguet
Rok vydání:	2004
Předmět:	chemistry.chemical_classification food.ingredient Immobilized enzyme biology General Chemical Engineering fungi food and beverages General Chemistry Maltose Gelatin Gluten Yeast chemistry.chemical_compound food chemistry biology.protein Fermentation Amylase Food science Food Science Leavening agent
Zdroj:	Food Hydrocolloids. 18:703-715
ISSN:	0268-005X
DOI:	10.1016/j.foodhyd.2003.11.008
Popis:	In order to extend the shelf life of refrigerated dough, a new method based on thermo-gelling immobilization is proposed. This slows fermn. at low temps. (
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5921eed4715200e4ad3c9886ff93437 https://doi.org/10.1016/j.foodhyd.2003.11.008 Zobrazit plný text záznamu Full Text from ScienceDirect