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.
Links
See other articles in this issue (1)
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Thawing; Starch; Bread; Bakery product; Dough; Freezing-thawing; Freezing
-
FREEZING AND THAWING OF UNBAKED PRODUCTS.
- Author(s) : SIDELEAU P. J.
- Date : 1987
- Languages : English
View record
-
LES PATES FERMENTEES SURGELEES. LA QUALITE DES ...
- Author(s) : MAITRE H., CALVEL R.
- Date : 1985
- Languages : French
- Source: Ind. Céréales - n. 33
View record
-
LES PATES FERMENTEES SURGELEES.
- Author(s) : MAITRE H.
- Date : 1985
- Languages : French
- Source: Rev. Fabr. - vol. 60 - n. 4
View record
-
The rheology of wheat flour dough, before and a...
- Author(s) : GRÄBER S., KUHN M.
- Date : 1994
- Languages : German
- Source: Getreide Mehl Brot - vol. 48 - n. 3
View record
-
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