ShareUse of refrigeration in the bakery industry.
[In Russian. / En russe.]
Author(s) : ANDREEV A. N., VASILINEC I. M., SOBOLEVA E. V.
Type of article: Article
Summary
A technology has evolved for making bakery-confectionary products from frozen dough. Influence of freezing temperature and storage time of part finished products on the quality of the dough and the finished product. C.C.
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1995-0360
- Languages: Russian
- Source: Kholodilnaya Tekhnika - n. 9-10
- Publication date: 1992
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (5)
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Quality; Bakery product; Dough; Freezing
-
Manufacture of frozen dough from a risen dough ...
- Author(s) : BRACK G., HANNEFORTH U.
- Date : 1991
- Languages : German
- Source: Getreide Mehl Brot - vol. 45 - n. 10
View record
-
Storage stability of gluten-fortified frozen do...
- Author(s) : WANG Z. J., PONTE J. G. Jr
- Date : 1995
- Languages : English
- Source: Cereal Foods World - vol. 40 - n. 11
View record
-
Manufacture of leaven bakery products from quic...
- Author(s) : HANNEFORTH U., BRACK G., VALERIUS U.
- Date : 1994
- Languages : German
- Source: Getreide Mehl Brot - vol. 48 - n. 4
View record
-
Using frozen dough at the commercial level.
- Author(s) : GELINAS P.
- Date : 1991
- Languages : English
- Source: Food Ind. S. Afr. - vol. 44 - n. 10
View record
-
Pâtons surgelés. Au choix : du cru ou du cuit ?
- Author(s) : ROUSSEAU I.
- Date : 1994
- Languages : French
- Source: Filière gourmande - n. 13-14
View record