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
See other articles in this issue (1)
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Bakery product; Dough; Freezing
-
USE OF REFRIGERATION IN BREAD MAKING.
- Author(s) : SAROJKO E. M.
- Date : 1989
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 9
View record
-
FREEZING AND THAWING OF UNBAKED PRODUCTS.
- Author(s) : SIDELEAU P. J.
- Date : 1987
- Languages : English
View record
-
STABLE YEAST FOR FROZEN DOUGH.
- Author(s) : OSZLANYI A. G.
- Date : 1989
- Languages : English
View record
-
FROZEN DOUGH PERFORMANCE. COMPRESSED YEAST -INS...
- Author(s) : BRUINSMA B. L., GIESENSCHLAG J.
- Date : 1984
- Languages : English
- Source: Bakers' Dig. - vol. 58 - n. 6
View record
-
LES PATES FERMENTEES SURGELEES. LA QUALITE DES ...
- Author(s) : MAITRE H., CALVEL R.
- Date : 1985
- Languages : French
- Source: Ind. Céréales - n. 33
View record