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EFFECT OF DOUGH TECHNOLOGY AND STORAGE ON BREAD QUALITY.

[In Polish. / En polonais.]

Author(s) : SWITKA J.

Type of article: Article

Summary

THE YEAST AMOUNT, THE FERMENTATION TIME PRIOR FREEZING AND FREEZING AND STORAGE PROCESSES HAVE A GREAT EFFECT ON THE QUALITY OF BREAD MADE WITH FROZEN DOUGH.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1984-1550
  • Languages: Polish
  • Source: Chlodnictwo - vol. 18 - n. 5
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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