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

Food Hydrocolloids

Volumn 18, Issue 5, 2004, Pages 703-715

  Gugerli, R ^a   Breguet, V ^a   Von Stockar, U ^a   Marison, I W ^a  

^a EPFL   (Switzerland)

Author keywords

Dough; Hydrocolloids; Immobilized amylase; Immobilized yeast; Leavening

Indexed keywords

AMYLASES; CARBON DIOXIDE; ENZYME IMMOBILIZATION; FERMENTATION; SODIUM ALGINATE; SUBSTRATES;

CONDITION; DOUGH; HYDROCOLLOID; IMMOBILISATION; IMMOBILIZED AMYLASE; IMMOBILIZED YEASTS; LEAVENING; LOWS-TEMPERATURES; MICROBEADS; SHELF LIFE;

YEAST;

ALGINIC ACID; AMYLASE; CARBON DIOXIDE; GELATIN; MALTOSE;

ARTICLE; CATALYSIS; DOUGH; ENVIRONMENTAL TEMPERATURE; ENZYME IMMOBILIZATION; FERMENTATION; FREEZING; LOW TEMPERATURE; SHELF LIFE; YEAST;

EID: 3042682485     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2003.11.008     Document Type: Article

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