ShareSummary
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
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Thawing; Bread; Rheology; Bakery product; Dough; Cooking; Freezing
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- Date : 1991
- Languages : English
- Source: Cereal Chem. - vol. 68 - n. 1
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