ShareQuick-freezing of dough for wholemeal wheat rolls.
[In German. / En allemand.]
Author(s) : BRUMMER J. M., NEUMANN H., MORGENSTERN G.
Type of article: Article
Summary
The effects of shaping method, oil and fat use, addition of baking additives and breadmaking procedures (kneading, fermentation and cooking) were assessed through breadmaking tests. The impact of prefermentation of dough was studied.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1994-3062
- Languages: German
- Source: Getreide Mehl Brot - vol. 47 - n. 2
- Publication date: 1993
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Bakery product; Dough; Fermentation; Cooking; Freezing; Additive
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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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Effect of additives on the CO2-production and d...
- Author(s) : CONINCK B. de, PIETERCELIE A., GARRE L., BASUNGA N., SIMON J. P.
- Date : 1995
- Languages : English
- Source: Meded. Fac. landbouwkd. toegepaste biol. Wet., Univ. Gent - vol. 60 - n. 4A
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Effect of oxidants, sodium-stearoyl-2-lactylate...
- Author(s) : HADY E. A. el-, SAMAHY S. K. el-, BRUMMER J. M.
- Date : 1999
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 32 - n. 7
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Manufacture of leaven bakery products from quic...
- Author(s) : HANNEFORTH U., BRACK G., VALERIUS U.
- Date : 1994
- Languages : German
- Source: Getreide Mehl Brot - vol. 48 - n. 4
View record
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Melt point and particle size of encapsulated so...
- Author(s) : DORKO C. L., PENFIELD M. P.
- Date : 1993/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 58 - n. 3
View record