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INFLUENCE OF FLOUR CHARACTERISTICS ON GAS HOLDING CAPACITY OF FROZEN DOUGHS DURING PROVING AND BAKING.

Author(s) : TOLBOE O., GRY P.

Summary

STUDY OF THE STABILITY AND BAKING ABILITIES (DOUGH RISING, BREAD VOLUME) OF WHEAT FLOURS WITH 30, 60 OR 90 PPM OF ASCORBIC ACID ADDED, OR WITH 60 PPM OF ASCORBIC ACID AND 0.5% OF CALCIUM CARBONATE ADDED. THE DOUGH IS FROZEN AT 248 K (-25 DEG C), STORED AT 253 K (-20 DEG C) FOR 28 DAYS AND REHEATED AT 298 K (25 DEG C). DEVICES FOR STUDYING RISING AND MATURATION ARE USED. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-242942.

Details

  • Original title: INFLUENCE OF FLOUR CHARACTERISTICS ON GAS HOLDING CAPACITY OF FROZEN DOUGHS DURING PROVING AND BAKING.
  • Record ID : 1989-1474
  • Languages: English
  • Publication date: 1987
  • Source: Source: Eur. Conf. Food Sci. Technol., Bournemouth
    1986 (publ. 1987); 137-145; 3 ref.

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