ShareThe 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
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Bread; Texture; Bakery product; Dough; Cold storage; Freezing
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- Date : 1994
- Languages : German
- Source: Brot Backwaren - vol. 42 - n. 10
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- Author(s) : ABDEL-HADY E., SAMAHY S. K. el-, SEIBEL W., MEYER D.
- Date : 1995
- Languages : German
- Source: Getreide Mehl Brot - vol. 49 - n. 1
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- Date : 1996
- Languages : Japanese
- Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 43 - n. 7
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- Date : 1995
- Languages : French
- Source: Filière gourmande - n. 29
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