ShareThe cooking of quick-frozen dough of whole wheat.
[In German. / En allemand.]
Author(s) : BRUMMER J. M., NEUMANN H., MORGENSTERN G.
Type of article: Article
Summary
Comparison of prefermented and non-fermented product.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1995-2392
- Languages: German
- Source: Brot Backwaren - vol. 42 - n. 7-8
- Publication date: 1994
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Wheat; Bakery product; Dough; Cooking; Freezing
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FREEZE-FRACTURE ULTRASTRUCTURE OF WHEAT FLOUR I...
- Author(s) : FRETZDORFF B., BECHTEL D., POMERANZ Y.
- Date : 1982
- Languages : English
- Source: Cereal Chem. - vol. 59 - n. 2
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Properties of wheat dough at sub-zero temperatu...
- Author(s) : STECCHINI M. L., MALTINI E., VENIR E., et al.
- Date : 2002/08
- Languages : English
- Source: Ital. J. Food Sci. - vol. 67 - n. 6
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Strutturazione dei prodotti da forno.
- Author(s) : PIAZZA L., RIVA M., SCHIRALDI A.
- Date : 1996/12
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 35 - n. 354
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Quick-freezing of dough for wholemeal wheat rolls.
- Author(s) : BRUMMER J. M., NEUMANN H., MORGENSTERN G.
- Date : 1993
- Languages : German
- Source: Getreide Mehl Brot - vol. 47 - n. 2
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Cold storage of prefermented dough for manufact...
- Author(s) : BRUMMER J. M., NEUMANN H.
- Date : 1993
- Languages : German
- Source: Getreide Mehl Brot - vol. 47 - n. 3
View record