ShareDough quick-freezing made easy through bread-making additives.
[In German. / En allemand.]
Author(s) : METTLER E., PLASCH G.
Type of article: Article
Summary
A study to improve gas formation in bread dough. Comparison between the role of flour, ascorbic acid, emulsifiers and additives that fix water to help retain the dough gases.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1995-0362
- Languages: German
- Source: Brot Backwaren - vol. 42 - n. 3
- Publication date: 1994
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Bread; Bakery product; Dough; Freezing; Additive
-
NEW DEVELOPMENTS IN FROZEN DOUGH TECHNOLOGY.
- Author(s) : EVENSON M.
- Date : 1987
- Languages : English
View record
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USE OF REFRIGERATION IN BREAD MAKING.
- Author(s) : SAROJKO E. M.
- Date : 1989
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 9
View record
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The effects of commercial fibres on frozen brea...
- Author(s) : FILIPOVIC J., FILIPOVIC N., FILIPOVIC V.
- Date : 2010
- Languages : English
- Source: J. serbian chem. Soc. - vol. 75 - n. 2
- Formats : PDF
View record
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Melt point and particle size of encapsulated so...
- Author(s) : DORKO C. L., PENFIELD M. P.
- Date : 1993/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 58 - n. 3
View record
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FREEZING AND THAWING OF UNBAKED PRODUCTS.
- Author(s) : SIDELEAU P. J.
- Date : 1987
- Languages : English
View record