SharePREPARATION OF FROZEN FRENCH-BREAD DOUGH WITH IMPROVED STABILITY.
Author(s) : NEYRENEUF O., PLAAT J. B. van der
Type of article: Article
Summary
DETERMINATION OF THE STABILITY OF FROZEN DOUGH DURING COLD STORAGE. COMPARISON OF THE EFFECTS OF YEAST ACTIVITY AND THE USE OF INGREDIENTS OR ADDITIVES. PRACTICAL RECOMMENDATIONS FOR PREPARING FROZEN DOUGH AND FOR ITS STORAGE. THE INFLUENCE OF FLOUR QUALITY (FALLING TIME AND PROTEIN CONTENT) IS CONSIDERED. (Bibliogr. int. CDIUPA, FR., 91-269804.
Details
- Original title: PREPARATION OF FROZEN FRENCH-BREAD DOUGH WITH IMPROVED STABILITY.
- Record ID : 1991-2198
- Languages: English
- Source: Cereal Chem. - vol. 68 - n. 1
- Publication date: 1991
Links
See other articles in this issue (1)
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Flour; Bread; Bakery product; Dough; Freezing
-
Pâtons surgelés. Demain, le précuit ? Pain cru ...
- Date : 1995
- Languages : French
- Source: Filière gourmande - n. 29
View record
-
Fresh baked breads and rolls from frozen dough.
- Author(s) : ISHIGAMI S.
- Date : 1996/04
- Languages : Japanese
- Source: Refrigeration - vol. 71 - n. 822
View record
-
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
View record
-
SURGELATION DE PATONS ENSEMENCES A LA LEVURE : ...
- Author(s) : NEYRENEUF O.
- Date : 1990
- Languages : French
- Source: Ind. Céréales - n. 64
View record
-
Le défi des pâtons crus surgelés : les levures ...
- Author(s) : GATTEGNO I.
- Date : 1992/03/05
- Languages : French
- Source: RIA (Paris) - n. 478
View record