ShareStudies on frozen dough baking. 1. Effects of egg yolk and sugar ester.
Author(s) : HOSOMI K., NISHIO K., MATSUMOTO H.
Type of article: Article
Summary
The addition of egg yolk and sugar ester to dough is studied, to see if they improve baking. Gas formation, dough leavening, the ability to thaw after 3 weeks in a frozen state are studied. This addition protects the dough and prevents protein denaturation during the freezing-thawing process.
Details
- Original title: Studies on frozen dough baking. 1. Effects of egg yolk and sugar ester.
- Record ID : 1993-0353
- Languages: English
- Source: Cereal Chem. - vol. 69 - n. 1
- Publication date: 1992
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Yeast; Thawing; Egg yolk; Protein; Sucrose; Bakery product; Dough; Denaturation; Freezing-thawing; Freezing
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