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Yeast dough behaviour during freeze-thaw cycles.
Author(s) : MITELUT A., POPA M., BELC N., et al.
Summary
The paper reports the influence of different factors on quality changes of frozen sour dough. The work studied various recipes, raw materials and additives for the protection from freezing of yeast cells and the gluten network. The influence of different freeze-thaw cycles on dough quality was also examined.
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Pages: p. 583-588
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Details
- Original title: Yeast dough behaviour during freeze-thaw cycles.
- Record ID : 2001-0938
- Languages: English
- Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
- Publication date: 2000
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Yeast; Thawing; 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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Influence of the freezing rate and of storage d...
- Author(s) : LE BAIL A., HAVET M., PASCO M.
- Date : 1998/09/16
- Languages : English
- Source: Hygiene, Quality and Safety in the Cold Chain and Air Conditioning.
- Formats : PDF
View record
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Use of refrigeration in a modern bakery.
- Author(s) : HANNEFORTH U.
- Date : 1994/11/16
- Languages : German
- Source: DKV-Tagungsbericht 1994 Bonn.
View record
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FROZEN DOUGHNUTS.
- Author(s) : SHANNON T.
- Date : 1981
- Languages : English
View record