SharePREPARATION OF FROZEN FRENCH-BREAD DOUGH WITH IMPROVED STABILITY.
Author(s) : NEYRENEUF O., PLAAT J. B. van der
Type of article: Article
Summary
DETERMINATION OF THE STABILITY OF FROZEN DOUGH DURING COLD STORAGE. COMPARISON OF THE EFFECTS OF YEAST ACTIVITY AND THE USE OF INGREDIENTS OR ADDITIVES. PRACTICAL RECOMMENDATIONS FOR PREPARING FROZEN DOUGH AND FOR ITS STORAGE. THE INFLUENCE OF FLOUR QUALITY (FALLING TIME AND PROTEIN CONTENT) IS CONSIDERED. (Bibliogr. int. CDIUPA, FR., 91-269804.
Details
- Original title: PREPARATION OF FROZEN FRENCH-BREAD DOUGH WITH IMPROVED STABILITY.
- Record ID : 1991-2198
- Languages: English
- Source: Cereal Chem. - vol. 68 - n. 1
- Publication date: 1991
Links
See other articles in this issue (1)
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Flour; Bread; Bakery product; Dough; Freezing
-
Studies of frozen doughs. 2. Flour quality requ...
- Author(s) : INOUE Y., BUSHUK W.
- Date : 1992
- Languages : English
- Source: Cereal Chem. - vol. 69 - n. 4
View record
-
USE OF REFRIGERATION IN BREAD MAKING.
- Author(s) : SAROJKO E. M.
- Date : 1989
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 9
View record
-
Freeze-thaw stability of prefermented frozen le...
- Author(s) : RASANEN J., HARKONEN H., AUTIO K.
- Date : 1995
- Languages : English
- Source: Cereal Chem. - vol. 72 - n. 6
View record
-
FREEZING AND THAWING OF UNBAKED PRODUCTS.
- Author(s) : SIDELEAU P. J.
- Date : 1987
- Languages : English
View record
-
STABLE YEAST FOR FROZEN DOUGH.
- Author(s) : OSZLANYI A. G.
- Date : 1989
- Languages : English
View record