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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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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CHANGES OF THE TEXTURE AND QUALITY OF FROZEN BA...
- Author(s) : KULAGOWSKA A.
- Date : 1985
- Languages : Polish
- Source: Chlodnictwo - vol. 20 - n. 6
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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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FREEZING AND THAWING OF UNBAKED PRODUCTS.
- Author(s) : SIDELEAU P. J.
- Date : 1987
- Languages : English
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LES PATES FERMENTEES SURGELEES. LA QUALITE DES ...
- Author(s) : MAITRE H., CALVEL R.
- Date : 1985
- Languages : French
- Source: Ind. Céréales - n. 33
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