ShareCOLD STORAGE OF DOUGHS AND GLUTINOUS LATTICE.
CONSERVATION DES PATES AU FROID ET RESEAU GLUTINEUX.
Author(s) : CALVEL R.
Type of article: Article
Summary
EFFECT OF REFRIGERATION (COOLING, FREEZING) ON THE STRUCTURE OF THE PROTEIN LATTICE OF DOUGHS. OPTIMIZATION CONDITIONS OF THE USE OF REFRIGERATION IN BAKERY (TEMPERATURES, TIMES, AUXILIARY TECHNOLOGICAL TREATMENTS). (Bibliogr. int. CDIUPA-CNRS, FR., 85-210-203878.
Details
- Original title: CONSERVATION DES PATES AU FROID ET RESEAU GLUTINEUX.
- Record ID : 1986-1140
- Languages: French
- Source: Rev. Fabr. - vol. 60 - n. 6-7
- Publication date: 1985
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
-
USE OF REFRIGERATION IN BREAD MAKING.
- Author(s) : SAROJKO E. M.
- Date : 1989
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 9
View record
-
Refrigeration for the baking industry.
- Author(s) : CAUVAIN S. P.
- Date : 1995/08
- Languages : English
View record
-
FREEZING AND THAWING OF UNBAKED PRODUCTS.
- Author(s) : SIDELEAU P. J.
- Date : 1987
- Languages : English
View record
-
STABLE YEAST FOR FROZEN DOUGH.
- Author(s) : OSZLANYI A. G.
- Date : 1989
- Languages : English
View record
-
FROZEN DOUGH PERFORMANCE. COMPRESSED YEAST -INS...
- Author(s) : BRUINSMA B. L., GIESENSCHLAG J.
- Date : 1984
- Languages : English
- Source: Bakers' Dig. - vol. 58 - n. 6
View record