ShareFrozen dough production.
Author(s) : STAUFFER C. E.
Type of article: Book chapter
Summary
Study of the formulation (raw materials and additives), of the manufacturing process and of the freezing and cold-storage conditions of frozen dough.
Details
- Original title: Frozen dough production.
- Record ID : 1994-1057
- Languages: English
- Source: In: Adv. baking Technol., Blackie Acad. Prof. - 88-106; 14 ref.
- Publication date: 1993
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Chemical composition; Manufacture; Bakery product; Dough; Cold storage; Freezing
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- Date : 1985
- Languages : French
- Source: Rev. Fabr. - vol. 60 - n. 4
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- Author(s) : DIEKMANN H., SEIFFERT M.
- Date : 1992
- Languages : German
- Source: Getreide Mehl Brot - vol. 46 - n. 3
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- Author(s) : MERIC L., LAMBERT-GUILOIS S., NEYRENEUF O., RICHARD-MOLARD D.
- Date : 1995
- Languages : English
- Source: Cereal Chem. - vol. 72 - n. 6
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The effect of frozen storage duration on firmin...
- Author(s) : BERGLUND P. T., SHELTON D. R.
- Date : 1993
- Languages : English
- Source: Cereal Foods World - vol. 38 - n. 2
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