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BRIEF REVIEW OF THE APPLICATION OF REFRIGERATION TO DOUGHS. THE AUTHORS SUMMARISE THE HISTORY OF MANUFACTURING METHODS FOR FRENCH BREAD AND DESCRIBE HOW REFRIGERATION HAS BEEN GRADUALLY INVOLVED TILL IT RESULTED IN CONTROLLED RISE AND FREEZING. THEY EMPHASIZE THE VITAL ROLE PLAYED BY THE QUALITY OF FLOURS, THE PROGRESS MADE IN THE DOMAIN OF ADDITIVES AND THE PROBLEM OF YEASTS, MAINLY IN FROZEN DOUGHS. THEY FINALLY DESCRIBE THE EQUIPMENT USED AND ITS RECENT IMPROVEMENTS. J.R.
Details
- Original title: LA REFRIGERATION DES PATES EN BOULANGERIE ARTISANALE FRANCAISE.
- Record ID : 1987-0218
- Languages: French
- Source: Rev. gén. Froid - vol. 76 - n. 2
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
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STORAGE LIFE OF DEHYDRATED YEASTS.
- Author(s) : HAJDU G.
- Date : 1987
- Languages : Hungarian
- Source: Szeszipar - vol. 35 - n. 4
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BEHAVIOUR OF YEASTS DURING THE FREEZING OF DOUGHS.
- Author(s) : BRUMMER J. M.
- Date : 1988
- Languages : German
- Source: Getreide Mehl Brot - vol. 42 - n. 7
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FACTORS INVOLVED IN THE STABILITY OF FROZEN DOU...
- Author(s) : WOLT M. J., APPOLONIA B. L. d'
- Date : 1984
- Languages : English
- Source: Cereal Chem. - vol. 61 - n. 3
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STABLE YEAST FOR FROZEN DOUGH.
- Author(s) : OSZLANYI A. G.
- Date : 1989
- Languages : English
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FROZEN DOUGH PERFORMANCE. COMPRESSED YEAST -INS...
- Author(s) : BRUINSMA B. L., GIESENSCHLAG J.
- Date : 1984
- Languages : English
- Source: Bakers' Dig. - vol. 58 - n. 6
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