ShareEffects of flour type and dough retardation time on the sensory characteristics of pizza crust.
Author(s) : LARSEN D. M., SETSER C. S., FAUBION J. M.
Type of article: Article
Summary
Effect of using winter or spring wheat, and of the retardation time at 2-3 deg C on the texture of baked dough. Statistical analysis of the results.
Details
- Original title: Effects of flour type and dough retardation time on the sensory characteristics of pizza crust.
- Record ID : 1995-0314
- Languages: English
- Source: Cereal Chem. - vol. 70 - n. 6
- Publication date: 1993
Links
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Poultry - Keywords: Wheat; Flour; Organoleptic property; Bakery product; Pizza; Dough
-
Studies of frozen doughs. 2. Flour quality requ...
- Author(s) : INOUE Y., BUSHUK W.
- Date : 1992
- Languages : English
- Source: Cereal Chem. - vol. 69 - n. 4
View record
-
Freeze-thaw stability of prefermented frozen le...
- Author(s) : RASANEN J., HARKONEN H., AUTIO K.
- Date : 1995
- Languages : English
- Source: Cereal Chem. - vol. 72 - n. 6
View record
-
Strutturazione dei prodotti da forno.
- Author(s) : PIAZZA L., RIVA M., SCHIRALDI A.
- Date : 1996/12
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 35 - n. 354
View record
-
La flaveur de la mie du pain : influence de la ...
- Author(s) : GALEY C., POTUS J., DRAPRON R., POIFFAIT A., BAR C., FISCHER J., GIAMPOLI P.
- Date : 1994
- Languages : French
- Source: Sci. Aliments - vol. 14 - n. 5
View record
-
Mixing wheat flour and ice to form undeveloped ...
- Author(s) : CAMPOS D. T., STEFFE J. F., NG P. K. W.
- Date : 1996
- Languages : English
- Source: Cereal Chem. - vol. 73 - n. 1
View record