ShareFrozen dough. Storage is the critical step.
[In German. / En allemand.]
Author(s) : BAUERMANN O.
Type of article: Article
Summary
Comparison of the conventional and cryogenic processes of quick-freezing bread dough. Discusses the influence of refrigerated storage conditions on the baking quality of the frozen dough and on the quality of rolls.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1995-3697
- Languages: German
- Source: Brot Backwaren - vol. 42 - n. 10
- Publication date: 1994
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Bread; Quality; Bakery product; Dough; Cold storage; Cryofreezing; Freezing
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Quick-freezing of bread dough without prefermen...
- Author(s) : ABDEL-HADY E., SAMAHY S. K. el-
- Date : 1994
- Languages : German
- Source: Getreide Mehl Brot - vol. 48 - n. 4
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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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Effects of prefreeze dough expansion speed on t...
- Author(s) : ANDO M., HITOKOTO S., ARAFUNE Y.
- Date : 1996
- Languages : Japanese
- Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 43 - n. 7
View record
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The ultrastructure of frozen dough.
- Author(s) : ABDEL-HADY E., SAMAHY S. K. el-, SEIBEL W., MEYER D.
- Date : 1995
- Languages : German
- Source: Getreide Mehl Brot - vol. 49 - n. 1
View record
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Pâtons surgelés. Demain, le précuit ? Pain cru ...
- Date : 1995
- Languages : French
- Source: Filière gourmande - n. 29
View record