ShareFrozen dough and recent developments in industrial bread-making.
[In German. / En allemand.]
Type of article: Article
Summary
Reflections on the outlook for the use of frozen dough, on wheat starch recovery, on the analysis of the foaming capacity of rye protein and analyses of baker's yeast.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1997-2292
- Languages: German
- Source: Gordian - vol. 96 - n. 4
- Publication date: 1996
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Yeast; Starch; Germany; Bread; Research; Protein; Rye; Bakery product; Dough; Development; Freezing
-
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
-
ISOLATION AND CHARACTERIZATION OF FREEZE-TOLERA...
- Author(s) : HAHN Y. S., KAWAI H.
- Date : 1990
- Languages : English
- Source: Agric. biol. Chem. - vol. 54 - n. 3
View record
-
Utilization of freeze-dried leavens.
- Author(s) : DIEKMANN H., SEIFFERT M.
- Date : 1992
- Languages : German
- Source: Getreide Mehl Brot - vol. 46 - n. 3
View record