ShareNew methods for optimal quality of bakery products.
[In German. / En allemand.]
Author(s) : QUANTE W.
Type of article: Article
Summary
Practical recommendations for the preparation, storage and processing of quick-frozen raw dough, used for the preparation of rolls or Vienna pastry.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1994-0420
- Languages: German
- Source: Brot Backwaren - vol. 40 - n. 12
- Publication date: 1992
Links
See the source
Indexing
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Quality increase of frozen semi-prepared foods ...
- Author(s) : KULIKOVSKAÂ L. V., CHAROIKO E. M., PETRACH I. P., et al.
- Date : 2005
- Languages : Russian
- Source: Proizv. Realiz. Morozenogo Bystrozamorozennyh Prod. - n. 2
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Quality changes in rolls during refrigerated st...
- Author(s) : FIK M., CELEJ A.
- Date : 1992
- Languages : Polish
- Source: Chlodnictwo - vol. 27 - n. 1
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ACCEPTABILITY OF FROZEN WHITE SLICED BREAD.
- Author(s) : GORMLEY T. R.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 750-753; 5 tabl.; 11 ref.
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Refrigeration's influence of half-finished prod...
- Author(s) : MITELUT A., POPA M., BELC N.
- Date : 1996/09/10
- Languages : English
- Source: Research, design and construction of refrigeration and air conditioning equipments in Eastern European countries.
- Formats : PDF
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Effect of freezing of the enzymic activity and ...
- Author(s) : TORNER M. J., PULIDO E., MARTINEZ ANAYA M. A.
- Date : 1992/12
- Languages : Spanish
- Source: Rev. esp. Cienc. Tecnol. Aliment. - vol. 32 - n. 6
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