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Analysis of the effects of hyperosmotic stress on the derepression of invertase activities and the growth of different bakers yeast strains

Analysis of the effects of hyperosmotic stress on the derepression of invertase activities and the growth of different bakers yeast strains

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2

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Torulaspora delbrueckii , Un modelo para el estudio del estrš por NaCl en levadura de panadera̕

Torulaspora delbrueckii , Un modelo para el estudio del estrš por NaCl en levadura de panadera̕

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3

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Modelling and optimisation of an industrial bread baking oven

Modelling and optimisation of an industrial bread baking oven

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4

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Optimization of microwave , halogen lamp baking of bread

Optimization of microwave , halogen lamp baking of bread

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5

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Wheat flour fermentation study

Wheat flour fermentation study

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6

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Mechanism of gas cell stability in bread making

Mechanism of gas cell stability in bread making

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7

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Biotechnological methods and modern techniques of ensuring bread quality

Biotechnological methods and modern techniques of ensuring bread quality

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8

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Efecto de las enzimas transglutaminasa y glucosa oxidasa sobre las propiedades de la masa

Efecto de las enzimas transglutaminasa y glucosa oxidasa sobre las propiedades de la masa

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9

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Elaboracin̤ de pan con sorgo fermentado y malteado

Elaboracin̤ de pan con sorgo fermentado y malteado

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10

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Dairy ingredients for the baking industry

Dairy ingredients for the baking industry

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11

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Evaluation of the additive metering system for bakery flour in a milling company

Evaluation of the additive metering system for bakery flour in a milling company

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12

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The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins

The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins

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13

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Dulces beneficios de los edulcorantes alternativos en panificados

Dulces beneficios de los edulcorantes alternativos en panificados

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14

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Functionality of different surfactants and ingredients in frozen dough

Functionality of different surfactants and ingredients in frozen dough

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15

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General characteristics of fresh bakers yeast

General characteristics of fresh bakers yeast

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16

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Hybridization and selection of accharomyces cerevisiae strains from Industrial baker<U+0092>s yeasts

Hybridization and selection of accharomyces cerevisiae strains from Industrial baker<U+0092>s yeasts

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17

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Aumento de la actividad panificante de levaduras comerciales por aplicacin̤ de condiciones de estrš durante su propagacin̤

Aumento de la actividad panificante de levaduras comerciales por aplicacin̤ de condiciones de estrš durante su propagacin̤

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18

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Enzymes , best friends of flours

Enzymes , best friends of flours

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19

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Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time

Measurement of the gassing power of bakers<U+0092> yeast , correlation between the dough volume and the incubation time

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20

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Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities

Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities

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