ShareStudies on frozen dough. 4. Effect of shortening systems on baking and rheological properties.
Author(s) : INOUE Y., SAPIRSTEIN H. D., BUSHUK W.
Type of article: Article
Summary
Effects of the type of oil (hydrogenated or non hydrogenated canola oil), surface active agent, emulsion type and quantity of water incorporated, on the properties of thawed dough. Adding calcium stearoyllactylate, tartric monoglyceride esters and oil-in-water emulsion enhances the baking capacity of dough.
Details
- Original title: Studies on frozen dough. 4. Effect of shortening systems on baking and rheological properties.
- Record ID : 1996-1700
- Languages: English
- Source: Cereal Chem. - vol. 72 - n. 2
- Publication date: 1995
Links
See the source
Indexing
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Themes:
Food engineering;
Bakery and confectionery products - Keywords: Thawing; Physical property; Bakery product; Dough; Freezing; Additive
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