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Role of ingredients and processing variables on the quality retention in frozen bread dough: a review.

Author(s) : YADAV D., PAKTI P., SHARMA G.

Type of article: Article, Review

Summary

The storage temperature is the factor that exerts the greatest influence on the quality of stored frozen dough. The lower the temperature, the lower the deterioration. The original quality also determines the final quality. the use of frozen dough is expected to expand, given that storage is more flexible than in the case of fresh dough, and availability is facilitated.

Details

  • Original title: Role of ingredients and processing variables on the quality retention in frozen bread dough: a review.
  • Record ID : 2009-1196
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 46 - n. 1
  • Publication date: 2009/01

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