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
View record
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LES PATES FERMENTEES SURGELEES. LA QUALITE DES ...
- Author(s) : MAITRE H., CALVEL R.
- Date : 1985
- Languages : French
- Source: Ind. Céréales - n. 33
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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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LES PATES FERMENTEES SURGELEES.
- Author(s) : MAITRE H.
- Date : 1985
- Languages : French
- Source: Rev. Fabr. - vol. 60 - n. 4
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FROZEN BREAD DOUGH ULTRASTRUCTURE AS AFFECTED B...
- Author(s) : BERGLUND P. T., SHELTON D. R., FREEMAN T. P.
- Date : 1991
- Languages : English
- Source: Cereal Chem. - vol. 68 - n. 1
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