ShareStudies of frozen dough baking. The effects of sugar esters with various HLB values.
Author(s) : HOSOMI K., UOZUMI M., NISHIO K., MATSUMOTO H.
Type of article: Article
Summary
The cooking ability of quick-frozen dough containing 0.5% of sugar ester is evaluated through a bread-making test, together with gas formation, dough extension ability and tensile measurement of the surface membrane. Effect of storage on dough for 1, 7, 14 and 28 days at -22 deg C.
Details
- Original title: Studies of frozen dough baking. The effects of sugar esters with various HLB values.
- Record ID : 1993-2729
- Languages: English
- Source: Nippon Shokuhin Kogyo Gakkai-Shi - vol. 39 - n. 9
- Publication date: 1992
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Time-temperature tolerance; Sucrose; Bakery product; Dough; Cooking; Freezing
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Determination of the conditions of bread making...
- Author(s) : FUKUI T.
- Date : 1992
- Languages : Japanese
- Source: Nippon Shokuhin Kogyo Gakkai-Shi - vol. 39 - n. 4
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Quality changes in rolls during refrigerated st...
- Author(s) : FIK M., CELEJ A.
- Date : 1992
- Languages : Polish
- Source: Chlodnictwo - vol. 27 - n. 1
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Effect of the storage period on the survival of...
- Author(s) : TAKASAKI S., KARASAWA K.
- Date : 1992
- Languages : English
- Source: Nippon Shokuhin Kogyo Gakkai-Shi - vol. 39 - n. 9
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The cooking of quick-frozen dough of whole wheat.
- Author(s) : BRUMMER J. M., NEUMANN H., MORGENSTERN G.
- Date : 1994
- Languages : German
- Source: Brot Backwaren - vol. 42 - n. 7-8
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Quick-freezing of dough for wholemeal wheat rolls.
- Author(s) : BRUMMER J. M., NEUMANN H., MORGENSTERN G.
- Date : 1993
- Languages : German
- Source: Getreide Mehl Brot - vol. 47 - n. 2
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