ShareFROZEN DOUGHS.
LES PATES FERMENTEES SURGELEES.
Author(s) : MAITRE H.
Type of article: Article
Summary
FREEZING EQUIPMENT AND TECHNIQUE FOR DOUGHS (ESSENTIALLY FOR BREAD-MAKING) AND BAKING SUITABILITY OF THAWED DOUGHS. THAWING AND BAKING EQUIPMENT FOR FROZEN BREAD DOUGH AND OF SOME BAKERY PRODUCTS AND FROZEN BAKED BREAD. (Bibliogr. int. CDIUPA-CNRS, FR., 85-210-200038, 201914.
Details
- Original title: LES PATES FERMENTEES SURGELEES.
- Record ID : 1986-0292
- Languages: French
- Source: Rev. Fabr. - vol. 60 - n. 4
- Publication date: 1985
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Thawing; Manufacture; Bread; Bakery; Dough; Freezing
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- Date : 1985
- Languages : French
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- Date : 1991
- Languages : English
- Source: Cereal Chem. - vol. 68 - n. 1
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- Date : 1994
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- Languages : French
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- Author(s) : BERGLUND P. T., SHELTON D. R., FREEMAN T. P.
- Date : 1990
- Languages : English
- Source: Cereal Chem. - vol. 67 - n. 2,1990
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