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
-
STABLE YEAST FOR FROZEN DOUGH.
- Author(s) : OSZLANYI A. G.
- Date : 1989
- Languages : English
View record
-
FROZEN DOUGH PERFORMANCE. COMPRESSED YEAST -INS...
- Author(s) : BRUINSMA B. L., GIESENSCHLAG J.
- Date : 1984
- Languages : English
- Source: Bakers' Dig. - vol. 58 - n. 6
View record
-
Using frozen dough at the commercial level.
- Author(s) : GELINAS P.
- Date : 1991
- Languages : English
- Source: Food Ind. S. Afr. - vol. 44 - n. 10
View record
-
FREEZING OF LEAVENED DOUGH AND OF RAW DOUGH. RA...
- Author(s) : NEYRENEUF O., NITSCHE G.
- Date : 1989
- Languages : German
- Source: Getreide Mehl Brot - vol. 43 - n. 10
View record
-
ISOLATION AND CHARACTERIZATION OF FREEZE-TOLERA...
- Author(s) : HAHN Y. S., KAWAI H.
- Date : 1990
- Languages : English
- Source: Agric. biol. Chem. - vol. 54 - n. 3
View record