ShareFermentation of raw quick-frozen dough.
La fermentation des pâtes crues surgelées.
Author(s) : NEYRENEUF O.
Type of article: Article
Summary
Physical effects of low temperatures on bread dough (hydrated suspension of yeast cells and structure of the protein network) and on dough fermentation activity. Determination of the conditions for optimizing fermentation of raw quick-frozen dough.
Details
- Original title: La fermentation des pâtes crues surgelées.
- Record ID : 1994-3665
- Languages: French
- Source: Ind. Céréales - n. 82
- Publication date: 1993
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Structure; Bread; Bakery product; Dough; Optimization; Fermentation; Freezing
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Fermentation process and grain structure of bak...
- Author(s) : TAKANO H., NAITO S., ISHIDA N., et al.
- Date : 2002/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 67 - n. 7
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Gas retention properties of frozen dough.
- Author(s) : INOUE Y.
- Date : 1997/04
- Languages : Japanese
- Source: Refrigeration - vol. 72 - n. 834
View record
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Surgélation de pâtons crus. Gros plan sur la te...
- Date : 1994
- Languages : French
- Source: Filière gourmande - n. 13-14
View record
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NEW FREEZE-TOLERANT YEAST FOR FROZEN DOUGH PREP...
- Author(s) : HINO A., TAKANO H., TANAKA Y.
- Date : 1987
- Languages : English
- Source: Cereal Chem. - vol. 64 - n. 4
View record
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Influence of the freezing rate and of storage d...
- Author(s) : LE BAIL A., HAVET M., PASCO M.
- Date : 1998/09/16
- Languages : English
- Source: Hygiene, Quality and Safety in the Cold Chain and Air Conditioning.
- Formats : PDF
View record