ShareProgress of freezing and thawing technology for bread dough in recent years.
[In Japanese. / En japonais.]
Author(s) : YAMADA S.
Type of article: Article
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 30013816
- Languages: Japanese
- Source: Refrigeration - vol. 89 - n. 1036
- Publication date: 2014/02
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Indexing
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Themes:
Freezing of foodstuffs;
Bakery and confectionery products - Keywords: Thawing; Bread; Quick freezing; Dough; Chilling injury; Freezing
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FREEZING AND THAWING OF UNBAKED PRODUCTS.
- Author(s) : SIDELEAU P. J.
- Date : 1987
- Languages : English
View record
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LES PATES FERMENTEES SURGELEES. LA QUALITE DES ...
- Author(s) : MAITRE H., CALVEL R.
- Date : 1985
- Languages : French
- Source: Ind. Céréales - n. 33
View record
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LES PATES FERMENTEES SURGELEES.
- Author(s) : MAITRE H.
- Date : 1985
- Languages : French
- Source: Rev. Fabr. - vol. 60 - n. 4
View record
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FROZEN BREAD DOUGH ULTRASTRUCTURE AS AFFECTED B...
- Author(s) : BERGLUND P. T., SHELTON D. R., FREEMAN T. P.
- Date : 1991
- Languages : English
- Source: Cereal Chem. - vol. 68 - n. 1
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The rheology of wheat flour dough, before and a...
- Author(s) : GRÄBER S., KUHN M.
- Date : 1994
- Languages : German
- Source: Getreide Mehl Brot - vol. 48 - n. 3
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