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Behaviour of fermented doughs under freezing-thawing conditions.

Comportarea aluaturilor fermentate la regimuri de congelare-decongelare.

Author(s) : MITELUT A., BELC N., POPA M.

Type of article: Article

Summary

Within the experiments carried out, dough recipes varied with flours of different qualities and additives playing a protective role for yeast cells and the dough-gluten network. Doughs were subjected to freezing and thawing. An improvement in bread quality was seen when flour with a deformation index below 5 mm, an increased yeast content and additives (ascorbic acid, potassium bromate, emulsifiers) was used, as well as when doughs were thawed slowly.

Details

  • Original title: Comportarea aluaturilor fermentate la regimuri de congelare-decongelare.
  • Record ID : 1999-3054
  • Languages: Romanian
  • Source: Stiinte Tehnol. aliment. - vol. 4
  • Publication date: 1997
  • Document available for consultation in the library of the IIR headquarters only.

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