ShareMelt point and particle size of encapsulated sodium bicarbonates: effect on refrigerated batter and muffins baked in conventional and microwave ovens.
Author(s) : DORKO C. L., PENFIELD M. P.
Type of article: Article
Summary
Refrigerated batter containing encapsulated sodium bicarbonate differing in particle size and muffins baked in conventional and microwave ovens were evaluated. Batter was stored in glass jars at 0-1 deg C and tested after 1 day and 1, 2, 3, and 4 weeks.
Details
- Original title: Melt point and particle size of encapsulated sodium bicarbonates: effect on refrigerated batter and muffins baked in conventional and microwave ovens.
- Record ID : 1994-1059
- Languages: English
- Source: Ital. J. Food Sci. - vol. 58 - n. 3
- Publication date: 1993/05
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Microwave; Bread; Bakery product; Dough; Cooking; Additive
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Dough quick-freezing made easy through bread-ma...
- Author(s) : METTLER E., PLASCH G.
- Date : 1994
- Languages : German
- Source: Brot Backwaren - vol. 42 - n. 3
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Cold storage of prefermented dough for manufact...
- Author(s) : BRUMMER J. M., NEUMANN H.
- Date : 1993
- Languages : German
- Source: Getreide Mehl Brot - vol. 47 - n. 3
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Studies on frozen doughs. 1. Effects of frozen ...
- Author(s) : INOUE Y., BUSHUK W.
- Date : 1991
- Languages : English
- Source: Cereal Chem. - vol. 68 - n. 6
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NEW DEVELOPMENTS IN FROZEN DOUGH TECHNOLOGY.
- Author(s) : EVENSON M.
- Date : 1987
- Languages : English
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Comportarea aluaturilor fermentate la regimuri ...
- Author(s) : MITELUT A., BELC N., POPA M.
- Date : 1997
- Languages : Romanian
- Source: Stiinte Tehnol. aliment. - vol. 4
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