FIG. 1.

(A and B) Evaluation of yeast gassing power (A) and dough proofing time (B) during frozen storage of large industrial doughs made with AT25 overexpressing AQY1-1 (•) or AQY2-1 (×) and with AT25 (▪) and a control strain containing an empty plasmid (○). The means and standard deviations for two independent tests are shown; the standard deviations for data points without error bars are less than 10% of the values of the points. (C) Temperature in the core of large, industrial doughs during freezing at −35°C with ventilation at Lesaffre Développement. The curve represents the average values for 64 measurements (two doughs, eight horizontal positions, and four vertical positions).