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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Vitesse de congélation et qualité : application...
- Author(s) : LE BAIL A., HAVET M., PASCO M., CHOUROT J. M.
- Date : 1997/11
- Languages : French
- Source: Rev. gén. Froid - vol. 87 - n. 978
View record
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Studies of frozen doughs. 2. Flour quality requ...
- Author(s) : INOUE Y., BUSHUK W.
- Date : 1992
- Languages : English
- Source: Cereal Chem. - vol. 69 - n. 4
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A significant difference: investigation of cook...
- Author(s) : BAUERMANN O.
- Date : 1993
- Languages : German
- Source: Brot Backwaren - vol. 41 - n. 7-8
View record