Immobilization as a tool to control fermentation in yeast-leavened refrigerated dough

Urs von Stockar, Ian William Marison, Véronique Breguet, Raphaël Gugerli
2004
Article

Résumé

In order to extend the shelf life of refrigerated dough, a new method based on thermo-gelling immobilization is proposed. This slows fermn. at low temps. (

Source officielle

https://infoscience.epfl.ch/record/80853?ln=fr

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Immobilization as a tool to control fermentation in yeast-leavened refrigerated dough

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