ShareAdvances in baking technology.
Author(s) : KAMEL B. S., STAUFFER C. E.
Type of monograph: Other
Summary
This book, written by an international team of authors, reviews recent advances in the baking industry, with particular emphasis on developments in ingredients and processes. A chapter is specially dedicated to freezing, storage and thawing of dough.
Details
- Original title: Advances in baking technology.
- Record ID : 1994-1992
- Languages: English
- Publication: Chapman & hall - United kingdom/United kingdom
- Publication date: 1992
- Source: Source: 408 p. (16 x 24); fig.; tabl.; index; GBP 79.00.
- Document available for consultation in the library of the IIR headquarters only.
Indexing
- Themes: Bakery and confectionery products
- Keywords: Thawing; Flour; Bread; Bakery product; Enzyme; Cold storage; Freezing
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PREPARATION OF FROZEN FRENCH-BREAD DOUGH WITH I...
- Author(s) : NEYRENEUF O., PLAAT J. B. van der
- Date : 1991
- Languages : English
- Source: Cereal Chem. - vol. 68 - n. 1
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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
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The ultrastructure of frozen dough.
- Author(s) : ABDEL-HADY E., SAMAHY S. K. el-, SEIBEL W., MEYER D.
- Date : 1995
- Languages : German
- Source: Getreide Mehl Brot - vol. 49 - n. 1
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BOULANGERIE : PRECUIT SURGELE-PRECUIT FRAIS.
- Author(s) : BONNARDET P., MAITRE H.
- Date : 1988
- Languages : French
- Source: Stratég. gourmandes - n. 115
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FREEZING AND THAWING OF UNBAKED PRODUCTS.
- Author(s) : SIDELEAU P. J.
- Date : 1987
- Languages : English
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