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  • 2000-2004  (2)
  • 1990-1994
  • 2002  (2)
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  • 2000-2004  (2)
  • 1990-1994
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  • 1
    Electronic Resource
    Electronic Resource
    Fermentation Process and Grain Structure of Baked Breads from Frozen Dough Using Freeze-Tolerant Yeasts (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The fermentation process for frozen doughs using freeze-sensitive (Saccharomyces cerevisiae, Kyowa for sweet bread; S. cerevisiae, FC for white bread) and freeze-tolerant (S. cerevisiae, YF for sweet bread) yeasts was traced by magnetic resonance imaging (MRI). Grain network structures of baked breads were also visualized by MRI. Prefermentation before freezing, punching and remolding, or resheeting and molding treatments increased loaf volume by 10 to 110% for the baked breads using freeze-tolerant yeast, while these treatments decreased loaf volume by 70% using freeze-sensitive yeast. The first fermentation before freezing and the second fermentation with punching or resheeting after thawing are useful for obtaining good quality breads from frozen dough using freeze-tolerant yeast.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08805.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Imaging of the Fermentation Process of Bread Dough and the Grain Structure of Baked Breads by Magnetic Resonance Imaging (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Fermentation processes of bread doughs were traced by MRI (magnetic resonance imaging), which suggests that punching and rounding treatment after the first fermentation promotes the development of elasticity and extensibility of gluten fibrils that makes thin grain walls of the pores connecting between adjacent pores with small holes, and a thin smooth crust after baking. While pore generation was small, expansion of the dough was low, gluten networks formed were large and coarse, and gluten fibrils were undeveloped in the frozen dough. Prefermentation could not essentially alleviate the inferior properties of the frozen dough. The grain structures of the bread using frozen dough were characterized by thick network walls without the connection between pores and a thick crust with rough surface.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb11392.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
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