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
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- Source: Brot Backwaren - vol. 36 - n. 9
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