ShareFreezing experiments on yeasted dough slabs. Effects of cryogenic temperatures on the baking performance.
Author(s) : NEYRENEUF O., DELPUECH B.
Type of article: Article
Summary
Effect of the freezing temperature (-40, -60, -80, -100 and -120 deg C) on the cooling rate of the surface and core of dough and on its bakery ability. Comparison of cryogenic treatments with traditional cooling.
Details
- Original title: Freezing experiments on yeasted dough slabs. Effects of cryogenic temperatures on the baking performance.
- Record ID : 1994-1058
- Languages: English
- Source: Cereal Chem. - vol. 70 - n. 1
- Publication date: 1993
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food engineering;
Bakery and confectionery products - Keywords: Yeast; Bakery product; Dough; Testing; Cryofreezing; Freezing
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