Biotechnological methods and modern techniques of ensuring bread quality

Biotechnological methods and modern techniques of ensuring bread quality

Especular sobre la sinergia de las relaciones entre los distintos microorganismos que aseguran la fermentacin̤ de la masa conlleva al uso de diferentes combinaciones de levaduras de fermentacin̤ superior e inferior y bacterias lc̀ticas. El equipo tčnico y la calidad de la materia prima son elemento...

Cur síos iomlán

Sábháilte in:

Sonraí bibleagrafaíochta
Rannpháirtithe:	Iancu Maria Lidia, Jascanu Vasile, Faculty of Agricultural Sciences
Formáid:	LEABHAR
Teanga:	Béarla
Ábhair:	Industria de equipos y accesorios para panadera̕ Hornera̕ Pan Pan - Calidad Biotecnologa̕ de alimentos Microbiologa̕ de alimentos Tecnologa̕ de alimentos Levadura para alimentos Ingeniera̕ de la produccin̤ Tčnicas de produccin̤ Bakery equipment and supplies industry Baking Bread Bread - Quality Food biotechnology Food microbiology Food technology Food yeasts Production engineering Techniques of production Masa intensiva amasado Masa refrigerada Masas congeladas Levaduras Bacterias lc̀ticas Hornear Levadura de panadera̕ Industria de la panadera̕ Fermentacin̤ Fabricacin̤ de productos panificados Fermentacin̤ de la masa Panificacin̤ Fermentacin̤ de levadura Intensive kneading dough Refrigerated dough Frozen dough Yeasts Lactic bacteria Bakers yeast Bakery industry Fermentation Manufacture of bakery products Fermentation of the dough Breadbaking Yeast fermentation
Rochtain ar líne:	Biotechnological methods and modern techniques of ensuring bread quality
Clibeanna:	Cuir clib leis Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!

Míreanna comhchosúla

Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities

General characteristics of fresh bakers yeast

Hybridization and selection of accharomyces cerevisiae strains from Industrial baker<U+0092>s yeasts

Aumento de la actividad panificante de levaduras comerciales por aplicacin̤ de condiciones de estrš durante su propagacin̤

Mechanism of gas cell stability in bread making

Enzymes , best friends of flours

Pan e industria panaria , resumen

Bacterias c̀ido lc̀ticas (BAL) silvestres colombianas presentan propiedades adecuadas para la fabricacin̤ de masa c̀ida

Torulaspora delbrueckii , Un modelo para el estudio del estrš por NaCl en levadura de panadera̕

Designer yeasts for the fermentation industry of the 21st century

Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time

Seleccin̤ de levaduras

Analysis of the effects of hyperosmotic stress on the derepression of invertase activities and the growth of different bakers yeast strains

Adjusting dough rheology

Relationship between physical properties of dough and expansion ability during breadmaking

Microorganismos y chocolate

Characterization and functional analysis of the MAL and MPH Loci for Maltose Utilization in Some Ale and Lager Yeast Strains

Determination of Yeast Killer Activity in Fermenting Sugarcane Juice Using Selected Ethanol-Making Strains

Aumento de la actividad panificante de levaduras comerciales por aplicación de condiciones de estrés durante su propagación
de réir: Galvagno, M. A., et al.
Foilsithe / Cruthaithe: (2004)

Using the immobilized yeasts as a way of increasing the performance and the economy the fermentative processes

Dynamics of cocoa bean pulp degradation during cocoa bean fermentation , effects of yeast starter culture addition

Influence of long-time continuous wine fermentation on yeast immobilized on foam glass

Ecologa̕ de levaduras , seleccin̤ y adaptacin̤ a fermentaciones vn̕icas

Mitotic recombination and genetic changes in saccharomyces cerevisiae during wine fermentation

El pan y su proceso de elaboracin̤

El complejo GLI-1/GLU-3 y las propiedades reolg̤icas y volumen de pan de trigos harineros

Functionality of different surfactants and ingredients in frozen dough

Soluciones prc̀ticas , mezclas y harinas preparadas

Caracters̕ticas objetivas y subjetivas en la evaluacin̤ de panes elaborados con harinas compuestas de trigo (Tricicum vulgare), yuca dulce (Manihot esculenta) y subproductos amilc̀eos del maz̕ (Zea mays)

Efecto de las enzimas transglutaminasa y glucosa oxidasa sobre las propiedades de la masa

Control de proceso y producto en la elaboracin̤ de productos de panadera̕ congelados

Fermentación alcohólica de jugo de naranja con S. cerevisiae
Foilsithe / Cruthaithe: (2009)

Obtencin̤ y caracterizacin̤ de cepas autc̤tonas de levaduras para la elaboracin̤ estandarizada de vinos de calidad

Industria de la Panificacin̤

Isolation and characterization of a gene specific to lager brewing yeast that encodes a branched-Chain amino acid permease

Interaction of maize zein with wheat gluten in composite dough and bread as determined by confocal laser scanning microscopy

Effect of carboxy methyl cellulose and gum arabic on the stability of frozen dough for bakery products

Primary Beer Fermentation by Immobilized Yeast <U+0096> A Review on Flavour Formation and Control Strategies

A Parallel Analysis of H2S and SO2 Formation by Brewing Yeast in Response to Sulfur-Containing Amino Acids and Ammonium Ions

Steamed bread. I. Chinese steamed bread formulation and interactions