Application of salt-stressed and glycerol-stressed baker''s yeast on making a frozen dough─a case of toast
碩士 === 國立高雄餐旅大學 === 餐飲創新研發碩士學位學程 === 102 === In this research, Make the yeast soaked in 7% salt solution and 7% glycerol solution for 40 minutes, and lead it to produce glycerol. Finally investigate the influence of these two solutions on the process of making frozen dough and its quality. The r...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2014
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| Online Access: | http://ndltd.ncl.edu.tw/handle/q4zv24 |