METHOD TO IMPROVE THE PHYSICAL ORGANOLEPTICAL AND FUNCTIONAL PROPERTIES OF FLOUR-BASED PRODUCTS THROUGH USE OF YEAST AND PRODUCT OF SAID METHOD

摘要

A METHOD TO IMPROVE THE PHYSICAL ORGANOLEPTICAL AND FUNCTIONAL PROPERTIES OF FLOUR-BASED PRODUCTS THROUGH THE USE OF YEAST AND PRODUCT OF SAID METHOD Yeast or yeast saturated with vegetable oil is incorporated into batter, breading and meat-filler flour-based products resulting in improved physical, organoleptical and functional properties of said products.