ShareSummary
The basic requirements of deep-freezing of both dough and bakery products are discussed, in particular the different types of leavened and unleavened dough.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1996-1074
- Languages: German
- Source: DKV-Tagungsbericht 1994 Bonn.
- Publication date: 1994/11/16
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Bakery and confectionery products - Keywords: Yeast; Design; Chilling; Bakery; Bakery product; Dough; Freezing
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PREPROOFED FROZEN DOUGH TECHNOLOGY.
- Author(s) : NAKAGAWA M.
- Date : 1991
- Languages : English
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L'ORIGINE DE LA LEVURE DE BOULANGERIE EST UNE V...
- Author(s) : GELINAS P., LAGIMONI-ERE M.
- Date : 1991/08/10
- Languages : French
- Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
- Formats : PDF
View record
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Yeast dough behaviour during freeze-thaw cycles.
- Author(s) : MITELUT A., POPA M., BELC N., et al.
- Date : 2000
- Languages : English
- Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
- Formats : PDF
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Cooling and freezing simulation of bakery produ...
- Author(s) : SLUIS S. M. van der
- Date : 1993/11/15
- Languages : English
- Source: Cold Chain Refrigeration Equipment by Design.
- Formats : PDF
View record
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FROZEN DOUGHNUTS.
- Author(s) : SHANNON T.
- Date : 1981
- Languages : English
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