ShareRapid evaluation of frozen and fresh doughs involving stress conditions.
Author(s) : GELINAS P., MCKINNON C. M., LUKOW O. M., TOWNLEY-SMITH F.
Type of article: Article
Summary
Development of a simple test for rapid determination of the baking value of small samples of wheat flour. The method was used for selecting varieties of wheat from which flour is produced that can be used for frozen doughs.
Details
- Original title: Rapid evaluation of frozen and fresh doughs involving stress conditions.
- Record ID : 1998-1132
- Languages: English
- Source: Cereal Chem. - vol. 73 - n. 6
- Publication date: 1996
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Flour; Measurement; Quality; Quick freezing; Bakery product; Dough
-
PREPARATION OF FROZEN FRENCH-BREAD DOUGH WITH I...
- Author(s) : NEYRENEUF O., PLAAT J. B. van der
- Date : 1991
- Languages : English
- Source: Cereal Chem. - vol. 68 - n. 1
View record
-
FREEZE-FRACTURE ULTRASTRUCTURE OF WHEAT FLOUR I...
- Author(s) : FRETZDORFF B., BECHTEL D., POMERANZ Y.
- Date : 1982
- Languages : English
- Source: Cereal Chem. - vol. 59 - n. 2
View record
-
Properties of wheat dough at sub-zero temperatu...
- Author(s) : STECCHINI M. L., MALTINI E., VENIR E., et al.
- Date : 2002/08
- Languages : English
- Source: Ital. J. Food Sci. - vol. 67 - n. 6
View record
-
Use of refrigeration in the bakery industry.
- Author(s) : ANDREEV A. N., VASILINEC I. M., SOBOLEVA E. V.
- Date : 1992
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 9-10
View record
-
Surgélation : un traitement sur mesure des prod...
- Author(s) : SICOT D.
- Date : 1996
- Languages : French
- Source: Filière gourmande - n. 39
View record