Technological performances of commercial yeast strains (Saccharomyces cerevisiae) in different complex dough formulations

European Food Research and Technology

Volumn 226, Issue 1-2, 2007, Pages 19-24

  Rollini, Manuela ^a   Casiraghi, Ernestina ^a   Pagani, Maria Ambrogina ^a   Manzoni, Matilde ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Image analysis; Leavening rate; Rheofermetometer; S. cerevisiae; Yeast dough

Indexed keywords

FERMENTATION; FOOD PROCESSING; FOOD PRODUCTS; IMAGE ANALYSIS; MICROBIOLOGY; PARAMETER ESTIMATION;

COMPLEX DOUGH FORMULATIONS; LEAVENING RATES; MICROBIOLOGICAL ANALYSIS; RHEOFERMETOMETERS;

YEAST;

SACCHAROMYCES CEREVISIAE;

EID: 34648835079     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0503-x     Document Type: Article

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