ShareThe yield in volume of individual breads, as a function of manufacturing conditions of the quick-frozen dough. Reduced and tolerable losses. A contribution to the study of the quality of individual breads as a function of fermentation stopping.
[In German. / En allemand.]
Summary
A definition of quality changes in individual breads as a function of their formulation, the use of bread-making additives and the fermentation and freezing conditions of the dough.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1995-0363
- Languages: German
- Source: Brot Backwaren - vol. 42 - n. 3
- Publication date: 1994
Links
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Indexing
-
Freeze-thaw stability of prefermented frozen le...
- Author(s) : RASANEN J., HARKONEN H., AUTIO K.
- Date : 1995
- Languages : English
- Source: Cereal Chem. - vol. 72 - n. 6
View record
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Refrigeration of baked foodstuffs.
- Author(s) : BAILEY C., CAUVAIN S. P.
- Date : 1994/03/03
- Languages : English
- Source: Inst. Refrig., Adv. Proof - 8 p.; 9 fig.; 1 tabl.; 7 ref.
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REDUCTION IN THE QUALITY DEFICIENCIES OF FROZEN...
- Author(s) : JANKE H. C.
- Date : 1988
- Languages : German
- Source: Brot Backwaren - vol. 36 - n. 9
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ENZYME TREATMENT OF FLOUR. WILL IT HELP FROZEN ...
- Author(s) : HIMMELSTEIN A.
- Date : 1984
- Languages : English
- Source: Bakers' Dig. - vol. 58 - n. 5
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QUALITE DES PATES CRUES SURGELEES.
- Author(s) : ROUSSEAU J. F.
- Date : 1990
- Languages : French
- Source: Filière Farine - vol. 3 - n. 18
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