Studies on frozen doughs. 1. Effects of frozen storage and freeze-thaw cycles on baking and rheological properties.

Author(s) : INOUE Y., BUSHUK W.

Type of article: Article

Summary

The Kilborn and Preston modified method with extensograph is used to investigate the rheological properties of freeze-thawed doughs. The correlation between rheological property changes and baking ability changes of the doughs are evaluated.

Details

  • Original title: Studies on frozen doughs. 1. Effects of frozen storage and freeze-thaw cycles on baking and rheological properties.
  • Record ID : 1992-2902
  • Languages: English
  • Source: Cereal Chem. - vol. 68 - n. 6
  • Publication date: 1991

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