IIR document

THE INFLUENCE OF THE RYE-WHEATEN DOUGHS FREEZING AND STORAGE ON THE QUALITY CHANGES OF BREAD.

Author(s) : SWITKA J.

Summary

THE AUTHOR OBSERVED THAT BREAD QUALITY RESULTS FROM 3 CONDITIONS: PROCESSING TECHNOLOGY OF DOUGH, FREEZING AND STORAGE. DOUGH WITH 30% WHEAT IS CHARACTERIZED BY A VERY GOOD FREEZING SUITABILITY. AFTER FREEZING AND STORAGE, THE BREAD HAD LOWER ORGANOLEPTIC AND RHEOLOGICAL PROPERTIES.

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Pages: 670-675

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Details

  • Original title: THE INFLUENCE OF THE RYE-WHEATEN DOUGHS FREEZING AND STORAGE ON THE QUALITY CHANGES OF BREAD.
  • Record ID : 1988-2380
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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