Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough

Journal of Food Engineering

Volumn 109, Issue 3, 2012, Pages 538-544

  Meziani, Smail ^a,c   Jasniewski, Jordane ^a   Ribotta, Pablo ^b   Arab Tehrany, Elmira ^a   Muller, Jean Marc ^c   Ghoul, Mohamed ^a   Desobry, Stéphane ^a  

^a UNIVERSITÉ DE LORRAINE   (France)

^b UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^c Coco LM Company ^*  (France)

Author keywords

Frozen storage; FTIR; Rheological properties; Sweet dough; Yeast

Indexed keywords

COMPLEMENTARY METHODS; DOUGH QUALITY; DYNAMIC RHEOLOGY; FOURIER TRANSFORM INFRARED; FROZEN STORAGE; FTIR; ICE CRYSTALLIZATION; MICROBIAL QUALITY; RHEOLOGICAL PARAMETER; RHEOLOGICAL PROPERTY; SHELF LIFE; SWEET DOUGH; TEXTURAL PARAMETERS; TEXTURE PROFILE ANALYSIS; YEAST VIABILITY; YEASTED DOUGH;

DIFFERENTIAL SCANNING CALORIMETRY; YEAST;

RHEOLOGY;

EID: 83955163664     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.10.026     Document Type: Article

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