ShareProgress in baking technology.
Author(s) : SEIBEL W.
Summary
Features of new bread varieties and optimization of formulations. Description of the new milling, kneading, cooking, freezing, fermentation and cooking-extrusion techniques. Importance of nutritional information, marking and quality control.
Details
- Original title: Progress in baking technology.
- Record ID : 1994-2425
- Languages: English
- Publication date: 1992
- Source: Source: Proc. Int. Cereal Bread Congr., Paris
111-119; 34 ref.
Indexing
- Themes: Bakery and confectionery products
- Keywords: Bread; Quality; Bakery product; Production; Fermentation; Cooking; Freezing
-
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
View record
-
VACUUM COOLING OF BAKERY PRODUCTS.
- Author(s) : FISH A.
- Date : 1980
- Languages : English
View record
-
Cooling and freezing simulation of bakery produ...
- Author(s) : SLUIS S. M. van der
- Date : 1993/11/15
- Languages : English
- Source: Cold Chain Refrigeration Equipment by Design.
- Formats : PDF
View record
-
Ressuage contrôlé des pains précuits avant surg...
- Author(s) : REVERDY Y., CAUGANT A.
- Date : 2004/04/22
- Languages : French
- Source: Le refroidissement des produits céréaliers [CD-ROM].
View record
-
Bread freezing and storage: impact of process c...
- Author(s) : LE BAIL A., DESSEV T., JURY V., et al.
- Date : 2010/03/29
- Languages : English
- Source: 1st IIR International Conference on Sustainability and the Cold Chain
- Formats : PDF
View record