ShareNEW DEVELOPMENTS IN FROZEN DOUGH TECHNOLOGY.
Author(s) : EVENSON M.
Summary
PRACTICAL RECOMMENDATIONS FOR THE FREEZING, COLD STORAGE AND THAWING OF FROZEN DOUGH. EFFECT OF SOME ADDITIVES (XANTHANE, GLUTAMIC ACID, ANTIOXIDANTS) ON THE QUALITY OF BREAD MADE WITH FROZEN DOUGH.
Details
- Original title: NEW DEVELOPMENTS IN FROZEN DOUGH TECHNOLOGY.
- Record ID : 1989-0215
- Languages: English
- Publication date: 1987
- Source: Source: Proc. annu. Meet. am. Soc. bakery Eng., Chicago
85-89. - Document available for consultation in the library of the IIR headquarters only.
Indexing
- Themes: Bakery and confectionery products
- Keywords: Thawing; Bread; Bakery; Antioxidant; Dough; Development; Freezing; Additive
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FREEZING AND THAWING OF UNBAKED PRODUCTS.
- Author(s) : SIDELEAU P. J.
- Date : 1987
- Languages : English
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Influence of the freezing rate and of storage d...
- Author(s) : LE BAIL A., HAVET M., PASCO M.
- Date : 1998/09/16
- Languages : English
- Source: Hygiene, Quality and Safety in the Cold Chain and Air Conditioning.
- Formats : PDF
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STABLE YEAST FOR FROZEN DOUGH.
- Author(s) : OSZLANYI A. G.
- Date : 1989
- Languages : English
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LA CONGELATION DES PATES A PAINS COMME EVOLUTIO...
- Author(s) : DEVEAUX R.
- Date : 1987/08/24
- Languages : French
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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Yeast dough behaviour during freeze-thaw cycles.
- Author(s) : MITELUT A., POPA M., BELC N., et al.
- Date : 2000
- Languages : English
- Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
- Formats : PDF
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