ShareDough quick-freezing made easy through bread-making additives.
[In German. / En allemand.]
Author(s) : METTLER E., PLASCH G.
Type of article: Article
Summary
A study to improve gas formation in bread dough. Comparison between the role of flour, ascorbic acid, emulsifiers and additives that fix water to help retain the dough gases.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1995-0362
- Languages: German
- Source: Brot Backwaren - vol. 42 - n. 3
- Publication date: 1994
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Bread; Bakery product; Dough; Freezing; Additive
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- Date : 1993/05
- Languages : English
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- Date : 2010
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- Formats : PDF
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Pâtons surgelés. Demain, le précuit ? Pain cru ...
- Date : 1995
- Languages : French
- Source: Filière gourmande - n. 29
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Fresh baked breads and rolls from frozen dough.
- Author(s) : ISHIGAMI S.
- Date : 1996/04
- Languages : Japanese
- Source: Refrigeration - vol. 71 - n. 822
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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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