ShareFACTORS 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
Links
See other articles in this issue (1)
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Yeast; Freeze-drying; Bread; Bakery; Bakery product; Freezing
-
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
View record
-
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
View record
-
STABLE YEAST FOR FROZEN DOUGH.
- Author(s) : OSZLANYI A. G.
- Date : 1989
- Languages : English
View record
-
FROZEN DOUGH PERFORMANCE. COMPRESSED YEAST -INS...
- Author(s) : BRUINSMA B. L., GIESENSCHLAG J.
- Date : 1984
- Languages : English
- Source: Bakers' Dig. - vol. 58 - n. 6
View record
-
FREEZING OF LEAVENED DOUGH AND OF RAW DOUGH. RA...
- Author(s) : NEYRENEUF O., NITSCHE G.
- Date : 1989
- Languages : German
- Source: Getreide Mehl Brot - vol. 43 - n. 10
View record