SharePREPROOFED FROZEN DOUGH TECHNOLOGY.
Author(s) : NAKAGAWA M.
Summary
PRESENTATION OF THE ADVANTAGES FOR THE BAKER OF USING DEEP-FROZEN DOUGH WHOSE YEAST HAS BEEN ACTIVATED BEFORE DEEP-FREEZING AND WHICH CAN BE STORED FOR ONE YEAR WITHOUT DETERIORATING.
Details
- Original title: PREPROOFED FROZEN DOUGH TECHNOLOGY.
- Record ID : 1992-1776
- Languages: English
- Publication date: 1991
- Source: Source: Proc. annu. Meet. am. Soc. bakery Eng., Chicago
68-77. - Document available for consultation in the library of the IIR headquarters only.
Indexing
- Themes: Bakery and confectionery products
- Keywords: Yeast; Bakery product; Dough; Freezing
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L'ORIGINE DE LA LEVURE DE BOULANGERIE EST UNE V...
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- Date : 1991/08/10
- Languages : French
- Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
- 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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Use of refrigeration in a modern bakery.
- Author(s) : HANNEFORTH U.
- Date : 1994/11/16
- Languages : German
- Source: DKV-Tagungsbericht 1994 Bonn.
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FROZEN DOUGHNUTS.
- Author(s) : SHANNON T.
- Date : 1981
- 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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