ShareFrozen dough: effects of dough type, water content, and sheeting-molding conditions.
Author(s) : GELINAS P., DEAUDELIN I., GRENIER M.
Type of article: Article
Summary
Sheeting or molding, as well as water content, have little effect on the stability of frozen dough.
Details
- Original title: Frozen dough: effects of dough type, water content, and sheeting-molding conditions.
- Record ID : 1996-1699
- Languages: English
- Source: Cereal Foods World - vol. 40 - n. 3
- Publication date: 1995
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Geometry; Treatment; Water content; Bakery product; Dough; Freezing
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