ShareChanges in gas production and retention in nonprefermented frozen wheat doughs.
Author(s) : HADY E. A. el-, SAMAHY S. K. el-, SEIBEL W., BRUMMER J. M.
Type of article: Article
Summary
Effects of freezing conditions, protein content in flour, type of yeast, water quantity and freezing-thawing cycles during storage on the rheological characteristics of dough, gas production, yeast activity and bread quality. The optimal freezing conditions are an air speed of 3 m per second and a freezing temperature of -20 deg C. It is important to avoid temperature variations during refrigerated storage.
Details
- Original title: Changes in gas production and retention in nonprefermented frozen wheat doughs.
- Record ID : 1998-0411
- Languages: English
- Source: Cereal Chem. - vol. 73 - n. 4
- Publication date: 1996
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Gas; Quick-frozen food; Bakery product; Dough; Fermentation; Freezing
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