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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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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.
Links
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Indexing
-
QUALITE DES PRODUITS DE BOULANGERIE CONSERVES A...
- Author(s) : KULAGOWSKA A.
- Date : 1987/08/24
- Languages : French
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
View record
-
Maintaining freshness in various types of rye b...
- Author(s) : MORGENSTERN G.
- Date : 1994
- Languages : German
- Source: Brot Backwaren - vol. 42 - n. 4
View record
-
FROZEN BREADS COULD BE MICRO-WAVE PROCESSED IN ...
- Author(s) : PATEL K., HALLERBACH C., BERGAN J.
- Date : 1980/12
- Languages : English
- Source: Bakers' Dig. - vol. 54 - n. 5
View record
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APPLYING FREEZING TO NON-GLUTEN BREAD DURABILITY.
- Author(s) : KULAGOWSKA A., WLODARCZYK M.
- Date : 1989
- Languages : Polish
- Source: Chlodnictwo - vol. 24 - n. 6
View record
-
ACCEPTABILITY OF FROZEN WHITE SLICED BREAD.
- Author(s) : GORMLEY T. R.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 750-753; 5 tabl.; 11 ref.
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