ShareSummary
The use of freezing in the bakery industry is presented in the article. The requirements of freezing and thawing of bakery goods are also described and their influence on the quality of the frozen products is discussed, as well.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1994-0419
- Languages: Polish
- Source: Chlodnictwo - vol. 28 - n. 2
- Publication date: 1993
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Thawing; Quality; Bakery product; Freezing
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Rozmrazanie dietetycznych wyrobów piekarskich.
- Author(s) : KULAGOWSKA A., MICHALOWSKI S.
- Date : 1998
- Languages : Polish
- Source: Chlodnictwo - vol. 33 - n. 7
View record
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Raising capacity and resistance to freezing-tha...
- Author(s) : ODA Y., TONOMURA K.
- Date : 1996
- Languages : Japanese
- Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 43 - n. 2
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Use of refrigeration in the bakery industry.
- Author(s) : ANDREEV A. N., VASILINEC I. M., SOBOLEVA E. V.
- Date : 1992
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 9-10
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FROZEN BREAD DOUGH ULTRASTRUCTURE AS AFFECTED B...
- Author(s) : BERGLUND P. T., SHELTON D. R., FREEMAN T. P.
- Date : 1991
- Languages : English
- Source: Cereal Chem. - vol. 68 - n. 1
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BAKERY REFRIGERATION.
- Author(s) : JAMES P. L.
- Date : 1981/10
- Languages : English
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