ShareQuick-freezing of raw dough. Close-up view on the technology.
Surgélation de pâtons crus. Gros plan sur la technologie.
Type of article: Article
Details
- Original title: Surgélation de pâtons crus. Gros plan sur la technologie.
- Record ID : 1995-1028
- Languages: French
- Source: Filière gourmande - n. 13-14
- Publication date: 1994
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Manufacture; Bread; Bakery product; Dough; Fermentation; Freezing
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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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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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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
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Le levain, dans le respect de la tradition.
- Author(s) : GELINAS P.
- Date : 2001/04
- Languages : French
- Source: Fournée - vol. 55 - n. 2
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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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