ShareENZYME TREATMENT OF FLOUR. WILL IT HELP FROZEN AND RETARDED DOUGHS.
Author(s) : HIMMELSTEIN A.
Type of article: Article
Summary
THE USE OF ENZYMIC ALPHA-AMYLASE, PROTEASES AND PENTOSANASES PREPARATIONS IMPROVES THE BREAD-MAKING SUITABILITY OF DOUGH AND THE QUALITY OF BREAD. (Bibliogr. int. CDIUPA-CNRS, FR., 84-210-193110.
Details
- Original title: ENZYME TREATMENT OF FLOUR. WILL IT HELP FROZEN AND RETARDED DOUGHS.
- Record ID : 1985-2544
- Languages: English
- Source: Bakers' Dig. - vol. 58 - n. 5
- Publication date: 1984
Links
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Indexing
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REDUCTION IN THE QUALITY DEFICIENCIES OF FROZEN...
- Author(s) : JANKE H. C.
- Date : 1988
- Languages : German
- Source: Brot Backwaren - vol. 36 - n. 9
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- Author(s) : ROUSSEAU J. F.
- Date : 1990
- Languages : French
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- Author(s) : BAUERMANN O.
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- Languages : German
- Source: Brot Backwaren - vol. 41 - n. 7-8
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PREPARATION OF BREAD DOUGH FOR FREEZING AND COO...
- Author(s) : SLUIMER P.
- Date : 1990
- Languages : Dutch
- Source: Voedingsm. Technol. - vol. 23 - n. 19
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