ShareA significant difference: investigation of cooking methods for fermented and frozen doughs with different frozen core temperatures.
[In German. / En allemand.]
Author(s) : BAUERMANN O.
Type of article: Article
Summary
Temperature differences of doughs in relation to cooking time in convective ovens were investigated. Effects on changes in volume and organoleptic property in bread.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1994-3064
- Languages: German
- Source: Brot Backwaren - vol. 41 - n. 7-8
- Publication date: 1993
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
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
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Some aspects of staleness of bread.
- Author(s) : FIK M., CELEJ A.
- Date : 1993
- Languages : Polish
- Source: Chlodnictwo - vol. 28 - n. 1
View record
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Strutturazione dei prodotti da forno.
- Author(s) : PIAZZA L., RIVA M., SCHIRALDI A.
- Date : 1996/12
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 35 - n. 354
View record
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ACCEPTABILITY OF FROZEN WHITE SLICED BREAD.
- Author(s) : GORMLEY T. R.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 750-753; 5 tabl.; 11 ref.
View record
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The yield in volume of individual breads, as a ...
- Author(s) : KRAFT U., GLOE A., LOSCHE K.
- Date : 1994
- Languages : German
- Source: Brot Backwaren - vol. 42 - n. 3
View record