SURVEYS OF PROGRESS ON MILITARY SUBSISTENCE PROBLEMS. SERIES 1. FOOD STABILITY. CHAPTER 8. YEAST - ITS CHARACTERISTICS, GROWTH, AND FUNCTION IN BAKED PRODUCTS

Abstract

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.

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Document Details

Document Type
Technical Report
Publication Date
Jan 01, 1957
Accession Number
AD0649732

Tags

Communities of Interest

  • Energy and Power Technologies

DTIC Thesaurus Topics

  • Buffers (Chemistry)
  • Calcium Compounds
  • Cells
  • Chemical Synthesis
  • Chemistry
  • Fungi
  • Heat Energy
  • Organic Chemistry

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Molecular Genetics
  • Theoretical Analysis.

Technology Areas

  • Biotechnology