ShareThe ultrastructure of frozen dough.
[In German. / En allemand.]
Author(s) : ABDEL-HADY E., SAMAHY S. K. el-, SEIBEL W., MEYER D.
Type of article: Article
Summary
The structure of frozen dough was studied under an electronic microscope. The modifications that occurred in it from adding bread-making agents, and as a function of freezing-thawing cycles and the duration of cold storage, were studied. Effect of these parameters on bread quality.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1996-0378
- Languages: German
- Source: Getreide Mehl Brot - vol. 49 - n. 1
- Publication date: 1995
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Thawing; Structure; Bread; Bakery product; Dough; Microscopy; Cold storage; Freezing
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- Languages : German
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- Date : 1993
- Languages : English
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- Author(s) : BAUERMANN O.
- Date : 1994
- Languages : German
- Source: Brot Backwaren - vol. 42 - n. 10
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- Date : 1994
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- Source: Getreide Mehl Brot - vol. 48 - n. 3
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- Author(s) : NEYRENEUF O.
- Date : 1993
- Languages : French
- Source: Ind. Céréales - n. 82
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