ShareOptimization of frozen prebaked bread manufacturing.
Author(s) : ANDRONIC-CIOCAN D., BULANCEA M., DABIJA A., et al.
Type of article: Article
Summary
The quality of frozen prebaked bread is conditioned, besides the processing technology, by the establishment of an optimum recipe which contains those ingredients which can reduce to a minimum the negative effects of freezing and defrosting. The finished products were analysed regarding volume, porosity and elasticity.
Details
- Original title: Optimization of frozen prebaked bread manufacturing.
- Record ID : 2008-2191
- Languages: English
- Source: Ann. Univ. Dunarea Jos Galati, VI - vol. 1
- Publication date: 2007
Links
See the source
Indexing
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Themes:
Food engineering;
Bakery and confectionery products - Keywords: Enhancement; Bread; Bakery product; Frozen food; Process; Dough
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