ShareManufacture of leaven bakery products from quick-frozen prefermented dough.
[In German. / En allemand.]
Author(s) : HANNEFORTH U., BRACK G., VALERIUS U.
Type of article: Article
Summary
Research of optimal conditions for the preparation of quick-frozen and fermented dough.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1995-2393
- Languages: German
- Source: Getreide Mehl Brot - vol. 48 - n. 4
- Publication date: 1994
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Bakery product; Dough; Fermentation; Freezing
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- Date : 1997/04
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- Date : 1993
- Languages : German
- Source: Getreide Mehl Brot - vol. 47 - n. 2
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Surgélation de pâtons crus. Gros plan sur la te...
- Date : 1994
- Languages : French
- Source: Filière gourmande - n. 13-14
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