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Determination, with an extensograph, of the properties and volume of bread made with quick-frozen doughs which are stored up to 10 weeks or thawed and then frozen again after a one-week cold storage. Utilization of three flours of different protein qualities and of two flours with different protein contents. The activity of yeasts is determined by the measurement of gas in dough.
Details
- Original title: Studies of frozen doughs. 2. Flour quality requirements for bread production from frozen dough.
- Record ID : 1993-2106
- Languages: English
- Source: Cereal Chem. - vol. 69 - n. 4
- Publication date: 1992
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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A significant difference: investigation of cook...
- Author(s) : BAUERMANN O.
- Date : 1993
- Languages : German
- Source: Brot Backwaren - vol. 41 - n. 7-8
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Some aspects of staleness of bread.
- Author(s) : FIK M., CELEJ A.
- Date : 1993
- Languages : Polish
- Source: Chlodnictwo - vol. 28 - n. 1
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Freeze-thaw stability of prefermented frozen le...
- Author(s) : RASANEN J., HARKONEN H., AUTIO K.
- Date : 1995
- Languages : English
- Source: Cereal Chem. - vol. 72 - n. 6
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ACCEPTABILITY OF FROZEN WHITE SLICED BREAD.
- Author(s) : GORMLEY T. R.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 750-753; 5 tabl.; 11 ref.
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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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