ShareQuick-freezing of bread dough without prefermentation.
[In German. / En allemand.]
Author(s) : ABDEL-HADY E., SAMAHY S. K. el-
Type of article: Article
Summary
Evaluation of quality of bread obtained from quick-frozen dough without fermenting, after cold storage. Determination of the effects of flour quality, quick-freezing conditions, and cold storage time.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1995-2391
- Languages: German
- Source: Getreide Mehl Brot - vol. 48 - n. 4
- Publication date: 1994
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Bread; Bakery product; Dough; Cold storage; Freezing
-
The effect of frozen storage duration on firmin...
- Author(s) : BERGLUND P. T., SHELTON D. R.
- Date : 1993
- Languages : English
- Source: Cereal Foods World - vol. 38 - n. 2
View record
-
Frozen dough. Storage is the critical step.
- Author(s) : BAUERMANN O.
- Date : 1994
- Languages : German
- Source: Brot Backwaren - vol. 42 - n. 10
View record
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USE OF REFRIGERATION IN BREAD MAKING.
- Author(s) : SAROJKO E. M.
- Date : 1989
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 9
View record
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The ultrastructure of frozen dough.
- Author(s) : ABDEL-HADY E., SAMAHY S. K. el-, SEIBEL W., MEYER D.
- Date : 1995
- Languages : German
- Source: Getreide Mehl Brot - vol. 49 - n. 1
View record
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FREEZING AND THAWING OF UNBAKED PRODUCTS.
- Author(s) : SIDELEAU P. J.
- Date : 1987
- Languages : English
View record