ShareFROZEN BREAD DOUGH ULTRASTRUCTURE AS AFFECTED BY DURATION OF FROZEN STORAGE AND FREEZE-THAW CYCLES.
Author(s) : BERGLUND P. T., SHELTON D. R., FREEMAN T. P.
Type of article: Article
Summary
INVESTIGATION INTO THE EFFECT OF 24-HOUR FROZEN STORAGE AND OF ONE TO THREE FREEZING-THAWING CYCLES ON CHANGES IN THE STARCH-GRANULE STRUCTURE AND IN THE GLUTEN MATRIX IN FROZEN DOUGH. INTERPRETATION RELATED TO THE ABILITY OF THE FROZEN DOUGHT TO RISE. (Bibliogr. int. CDIUPA, FR., 91-269812.
Details
- Original title: FROZEN BREAD DOUGH ULTRASTRUCTURE AS AFFECTED BY DURATION OF FROZEN STORAGE AND FREEZE-THAW CYCLES.
- Record ID : 1991-2197
- Languages: English
- Source: Cereal Chem. - vol. 68 - n. 1
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Thawing; Starch; Bread; Bakery product; Dough; Freezing-thawing; Freezing
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