GLORIA — GEOMAR Library Ocean Research Information Access

Hits per page

hit 1 - 1 | 1 hit

Select All Export

Electronic Resource

FUNCTIONALITY IN BREADMAKING OF YEAST PROTEIN DRIED AT TWO TEMPERATURES (1973)

LABUZA, T. P. ; JONES, K. A.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 38 (1973), S. 0

add to mindlist on the mindlist

Details

ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Yeast was spray dried at two temperatures (75°C and 124°C) and incorporated into a dough and bread system to measure functionality. The system dried at the higher temperature exhibited much better functional properties but was still not as good as milk solids. A cell wall-free extract of each of the dried yeasts was tested and showed much poorer characteristics than whole cells. This shows that cell wall removal is not needed for SCP manufacture.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1973.tb02808.x

	Location	Call Number	Limitation	Availability

Others were also interested in ...

Paper (German National Licenses)

Fulltext

hit 1 - 1 | 1 hit