The effect of frozen storage duration on firming properties of breads baked from quick-frozen doughs.

Author(s) : BERGLUND P. T., SHELTON D. R.

Type of article: Article

Summary

Assessment of protein, ash and gluten content of flour. Effects of the 0- to 20- week dough-freezing time on the water content and firmness of the bread, 4 hours, 1 day and 4 days after baking. Correlation between the firmness and the volume of the bread prepared from quick-frozen dough.

Details

  • Original title: The effect of frozen storage duration on firming properties of breads baked from quick-frozen doughs.
  • Record ID : 1994-3065
  • Languages: English
  • Source: Cereal Foods World - vol. 38 - n. 2
  • Publication date: 1993

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