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
-
USE OF REFRIGERATION IN BREAD MAKING.
- Author(s) : SAROJKO E. M.
- Date : 1989
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 9
View record
-
The yield in volume of individual breads, as a ...
- Author(s) : KRAFT U., GLOE A., LOSCHE K.
- Date : 1994
- Languages : German
- Source: Brot Backwaren - vol. 42 - n. 3
View record
-
FREEZING AND THAWING OF UNBAKED PRODUCTS.
- Author(s) : SIDELEAU P. J.
- Date : 1987
- Languages : English
View record
-
STABLE YEAST FOR FROZEN DOUGH.
- Author(s) : OSZLANYI A. G.
- Date : 1989
- Languages : English
View record