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
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Cold storage of prefermented dough for manufact...
- Author(s) : BRUMMER J. M., NEUMANN H.
- Date : 1993
- Languages : German
- Source: Getreide Mehl Brot - vol. 47 - n. 3
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The yield in volume of individual breads, as a ...
- Author(s) : KRAFT U., GLOE A., LOSCHE K.
- Date : 1994
- Languages : German
- Source: Brot Backwaren - vol. 42 - n. 3
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Gas retention properties of frozen dough.
- Author(s) : INOUE Y.
- Date : 1997/04
- Languages : Japanese
- Source: Refrigeration - vol. 72 - n. 834
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Surgélation de pâtons crus. Gros plan sur la te...
- Date : 1994
- Languages : French
- Source: Filière gourmande - n. 13-14
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NEW FREEZE-TOLERANT YEAST FOR FROZEN DOUGH PREP...
- Author(s) : HINO A., TAKANO H., TANAKA Y.
- Date : 1987
- Languages : English
- Source: Cereal Chem. - vol. 64 - n. 4
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