Maltase activity and dough rising ability of baker's yeasts obtained at different growth conditions during the maturation stage
1997
Angelov, A. | Hristozova, T. | Roshkova, Z.
The effects of temperature, pH and dissolved oxygen (DO) at the final production stage on the quality of baker's yeast were studied. The results indicate that dough-rising ability and maltase activity increased as the temperature increased, and as the concentration of DO decreased. A direct correlation between maltase activity and dough-rising ability was found.
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书目信息
Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung (Germany)
卷
205
期
1
ISSN
1431-4630
页码
pp. 80-84
其它主题
Pate de cuisson; Maduracion; Oxigeno; Masa de panaderia; Evaluacion; Levaduras de panaderia; Oxygene; Indice de crecimiento; Enquete
语言
英语
注释
Summary (En)
翻译的标题
[Maltase-Aktivitaet und Teigsteigerungsfaehigjkeit von Baeckerhefe, beobachtet unter verschiedenen Wachstumsbedingungen waehrend der Reifungsphase]
类型
Summary
1999-08-15
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