ShareManufacture of frozen dough from a risen dough base.
[In German. / En allemand.]
Author(s) : BRACK G., HANNEFORTH U.
Type of article: Article
Summary
The effect of freezing and cold storage conditions on the properties of frozen dough used for Viennese bread, is studied. The effect of the ingredients and dough composition before freezing is taken into account.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1992-2899
- Languages: German
- Source: Getreide Mehl Brot - vol. 45 - n. 10
- Publication date: 1991
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Bakery product; Dough; Freezing
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- Author(s) : WANG Z. J., PONTE J. G. Jr
- Date : 1995
- Languages : English
- Source: Cereal Foods World - vol. 40 - n. 11
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Use of refrigeration in the bakery industry.
- Author(s) : ANDREEV A. N., VASILINEC I. M., SOBOLEVA E. V.
- Date : 1992
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 9-10
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Manufacture of leaven bakery products from quic...
- Author(s) : HANNEFORTH U., BRACK G., VALERIUS U.
- Date : 1994
- Languages : German
- Source: Getreide Mehl Brot - vol. 48 - n. 4
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Using frozen dough at the commercial level.
- Author(s) : GELINAS P.
- Date : 1991
- Languages : English
- Source: Food Ind. S. Afr. - vol. 44 - n. 10
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Pâtons surgelés. Au choix : du cru ou du cuit ?
- Author(s) : ROUSSEAU I.
- Date : 1994
- Languages : French
- Source: Filière gourmande - n. 13-14
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