ShareUSE OF REFRIGERATION IN BREAD MAKING.
[In Russian. / En russe.]
Author(s) : SAROJKO E. M.
Type of article: Article
Summary
FIRSTLY, THE AUTHORS PRESENT A BRIEF HISTORY OF BREAD MAKING WORLDWIDE ; THEN, THE TECHNOLOGY FOR PRODUCTION OF FROZEN DOUGH IS DESCRIBED. R.R.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1990-1959
- Languages: Russian
- Source: Kholodilnaya Tekhnika - n. 9
- Publication date: 1989
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Bread; Bakery; Dough; Freezing
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FREEZING AND THAWING OF UNBAKED PRODUCTS.
- Author(s) : SIDELEAU P. J.
- Date : 1987
- Languages : English
View record
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STABLE YEAST FOR FROZEN DOUGH.
- Author(s) : OSZLANYI A. G.
- Date : 1989
- Languages : English
View record
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FROZEN DOUGH PERFORMANCE. COMPRESSED YEAST -INS...
- Author(s) : BRUINSMA B. L., GIESENSCHLAG J.
- Date : 1984
- Languages : English
- Source: Bakers' Dig. - vol. 58 - n. 6
View record
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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
View record
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FREEZING OF LEAVENED DOUGH AND OF RAW DOUGH. RA...
- Author(s) : NEYRENEUF O., NITSCHE G.
- Date : 1989
- Languages : German
- Source: Getreide Mehl Brot - vol. 43 - n. 10
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