ShareThe quick-freezing of precooked rolls.
[In German. / En allemand.]
Author(s) : BRUMMER J. M., NEUMANN H.
Type of article: Article
Summary
Comparison of the quality of rolls obtained by the conventional process or by precooking, quick-freezing, and re-cooking. Evaluation of cooking losses and the effects of the treatment on the bread's becoming stale.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1995-3696
- Languages: German
- Source: Getreide Mehl Brot - vol. 48 - n. 5
- Publication date: 1994
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Bread; Treatment; Quality; Bakery product; Cooking; Freezing
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