The influence of carboxymethylcellulose, xanthan and guar-gum addition in bread dough before freezing on metabolism and viability of Saccharomyces cerevisiae
Doughs were prepared with different concentrations of carboxymethylcellulose, xanthan, and guar-gum (0.1, 0.2 and 0.3% in doughs), freezed at -20°C and analyzed after 0, 7, 15 and 30 days. Pure Saccharomyces cerevisiae culture was isolated from dough and was cultivated under optimal conditions durin...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Technology, Novi Sad
2009-01-01
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| Series: | Acta Periodica Technologica |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2009/1450-71880940211P.pdf |