SURVEYS OF PROGRESS ON MILITARY SUBSISTENCE PROBLEMS. SERIES 1. FOOD STABILITY. CHAPTER 8. YEAST - ITS CHARACTERISTICS, GROWTH, AND FUNCTION IN BAKED PRODUCTS
NATIONAL ACADEMY OF SCIENCES-NATIONAL RESEARCH COUNCIL WASHINGTON DC COMMITTEE ON FOODS
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Contents History of the development of active dry yeast Genetic principles as tools for the taxonomic study of yeasts Conditioning yeasts for the production of enzymes Effects of yeast on bread flavor Evaluation of the bread baking properties of various genera and species of yeasts Theoretical and practical aspects of brew fermentation Relationship of yeast fermentation, ingredients, and bread processing methods upon finished bread quality Role of active dry yeast in commercial bread manufacture.
- Anatomy and Physiology
- Food, Food Service and Nutrition