Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods

2018 ◽  
Vol 72 ◽  
pp. 25-33 ◽  
Author(s):  
Wenhuang Luo ◽  
Da-Wen Sun ◽  
Zhiwei Zhu ◽  
Qi-Jun Wang
Keyword(s):  
Freeze Tolerance ◽  
Frozen Dough ◽  
Dough Properties ◽  
Dough Quality

scholarly journals Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

2016 ◽  
Vol 37 (1) ◽  
pp. 59-64 ◽  
Author(s):  
Jesús E. GERARDO-RODRÍGUEZ ◽  
Benjamín RAMÍREZ-WONG ◽  
Ana I. LEDESMA-OSUNA ◽  
Concepción L. MEDINA-RODRÍGUEZ ◽  
Refugio ORTEGA-RAMÍREZ ◽  
...  
Keyword(s):  
Freezing Rate ◽  
Bread Quality ◽  
Frozen Dough ◽  
Dough Properties

Lipid Composition of Commercial Bakers’ Yeasts Having Different Freeze-tolerance in Frozen Dough

1996 ◽  
Vol 60 (11) ◽  
pp. 1874-1876 ◽  
Author(s):  
Yoko Murakami ◽  
Kumio Yokoigawa ◽  
Fusako Kawai ◽  
Hiroyasu Kawai
Keyword(s):  
Lipid Composition ◽  
Freeze Tolerance ◽  
Frozen Dough

The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced

2016 ◽  
Vol 48 (2) ◽  
pp. 124-130 ◽  
Author(s):  
Hamid Reza Tavakoli ◽  
Nematollah Jonaidi Jafari ◽  
Hassan Hamedi
Keyword(s):  
Arabic Gum ◽  
Frozen Dough ◽  
Dough Properties

Effect of Amino Acids and Peptides on Mixing and Frozen Dough Properties of Wheat Flour

2006 ◽  
Vol 70 (6) ◽  
pp. s359-s364 ◽  
Author(s):  
Bong-Kyung Koh ◽  
Gui-Chu Lee ◽  
Seung-Taik Lim
Keyword(s):  
Amino Acids ◽  
Wheat Flour ◽  
Frozen Dough ◽  
Dough Properties

scholarly journals Self-Cloning Baker's Yeasts That Accumulate Proline Enhance Freeze Tolerance in Doughs

2008 ◽  
Vol 74 (18) ◽  
pp. 5845-5849 ◽  
Author(s):  
Tomohiro Kaino ◽  
Tetsuya Tateiwa ◽  
Satomi Mizukami-Murata ◽  
Jun Shima ◽  
Hiroshi Takagi
Keyword(s):  
Type Strain ◽  
Wild Type Strain ◽  
Freeze Tolerance ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Wild Type ◽  
Proline Oxidase ◽  
Frozen Dough ◽  
Yeast Strains ◽  
Constructed Self

ABSTRACT We constructed self-cloning diploid baker's yeast strains by disrupting PUT1, encoding proline oxidase, and replacing the wild-type PRO1, encoding γ-glutamyl kinase, with a pro1(D154N) or pro1(I150T) allele. The resultant strains accumulated intracellular proline and retained higher-level fermentation abilities in the frozen doughs than the wild-type strain. These results suggest that proline-accumulating baker's yeast is suitable for frozen-dough baking.

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