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IMPROVEMENT OF BREAD BAKING PROPERTIES BY USING FROZEN PREPARED DOUGH.

[In Japanese. / En japonais.]

Author(s) : YAMAMOTO A.

Type of article: Article

Summary

IN THE BAKING OF BREAD CONTAINING 80% RICE FLOUR, 10% WHEAT GLUTEN AND 10% SOY PROTEIN, THE ACID PRECIPITATED SOY PROTEIN PRODUCES INFERIOR BREAD BUT THIS DRAWBACK CAN BE AVOIDED BY USING FROZEN PREPARED DOUGH STORED AT 268 K (-5 DEG C) FOR 14 DAYS. BY CAREFULLY BALANCING THE COMPONENTS OF THE DOUGH AND THEN FREEZING IT, BREAD QUALITY WAS FOUND TO BE CONSIDERABLY IMPROVED.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1984-2389
  • Languages: Japanese
  • Source: Refrigeration - vol. 58 - n. 674
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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