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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Freezing experiments on yeasted dough slabs. Ef...
- Author(s) : NEYRENEUF O., DELPUECH B.
- Date : 1993
- Languages : English
- Source: Cereal Chem. - vol. 70 - n. 1
View record
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Aquaporin expression correlates with freeze tol...
- Author(s) : TANGHE A., DIJCK P. van, DUMORTIER F., et al.
- Date : 2002/12
- Languages : English
- Source: Appl. environ. Microbiol./journals.asm.org - vol. 68 - n. 12
View record
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Isolation of a cold-sensitive fermentation muta...
- Author(s) : KYOGOKU Y., OUCHI K.
- Date : 1995/02
- Languages : English
- Source: Appl. environ. Microbiol. - vol. 61 - n. 2
View record
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Performance des levures sous forme de crème ou ...
- Author(s) : GELINAS P., LAGIMONIERE M., RODRIGUE N.
- Date : 1994
- Languages : French
- Source: Cereal Chem. - vol. 71 - n. 2
View record
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Fermentation process and grain structure of bak...
- Author(s) : TAKANO H., NAITO S., ISHIDA N., et al.
- Date : 2002/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 67 - n. 7
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