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FACTORS INVOLVED IN THE STABILITY OF FROZEN DOUGH. II. THE EFFECTS OF YEAST TYPE, FLOUR TYPE, AND DOUGH ADDITIVES ON FROZEN-DOUGH STABILITY.

Author(s) : WOLT M. J., APPOLONIA B. L. d'

Type of article: Article

Summary

THE EFFECTS OF WHEAT CULTIVAR AND OF THE USE OF DEHYDRATED OR FRESH COMPRESSED YEASTS AND DOUGH CONDITIONING AGENTS (SURFACE AGENTS) ON THE CHARACTERISTICS ON THE FARINOGRAPH AND THE EXTENSOGRAPH AND ON BREAD-MAKING SUITABILITY OF FROZEN DOUGH. EFFECT ON BREAD QUALITY.

Details

  • Original title: FACTORS INVOLVED IN THE STABILITY OF FROZEN DOUGH. II. THE EFFECTS OF YEAST TYPE, FLOUR TYPE, AND DOUGH ADDITIVES ON FROZEN-DOUGH STABILITY.
  • Record ID : 1985-0664
  • Languages: English
  • Source: Cereal Chem. - vol. 61 - n. 3
  • Publication date: 1984

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