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Frozen and Refrigerated Doughs and Batters: Karel Kulp, Klaus Lorenz, Juergen Brummer: 9780913250884: Amazon.com: Books
Frozen Dough | Freezing | Baking Processes | BAKERpedia
Quality of Bread and Cookie Baked from Frozen Dough and Batter Containing β‐Glucan‐Rich Barley Flour Fraction - Hamed - 2015 - Journal of Food Quality - Wiley Online Library
EFFECT OF FLAXSEED FIBER ON BREAD QUALITY OBTAINED FROM FROZEN DOUGH A Thesis Submitted to the Graduate Faculty of the North D
Influence of baking conditions on the extractability and immunochemical detection of wheat gluten proteins - ScienceDirect
PDF) Effect of Oven Types on the Characteristics of Biscuits Made from Refrigerated and Frozen Doughs
Molecules | Free Full-Text | The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties
PDF) Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products | Food Chemistry គីមីអាហារ - Academia.edu
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Effect of egg freshness on texture and baking characteristics of batter systems formulated using egg, flour and sugar - Xing - 2016 - Journal of the Science of Food and Agriculture - Wiley Online Library
Molecules | Free Full-Text | Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums
Foods | Free Full-Text | Will It Cricket? Product Development and Evaluation of Cricket (Acheta domesticus) Powder Replacement in Sausage, Pasta, and Brownies
PDF) Effects of Yeast Freezing in Frozen Dough
SciELO - Brasil - Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality Management of freezing rate and trehalose concentration to improve frozen dough properties and
PDF) Combined effects of dough freezing and storage conditions on bread quality factors | Jinhee Yi - Academia.edu
PDF) Shelf Life and Stability Study of Frozen Dough Bread by the Use of Different Hydrophillic Gums
STUDY OF FROZEN BREAD DOUGH FORMULATION USING THERMAL AND TEXTURAL ANALYSES BY MIXTURE DESIGN
6 Dough retarding and freezing
EP0115108B1 - Frozen dough having improved frozen storage shelf life - Google Patents
SciELO - Brasil - Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality Management of freezing rate and trehalose concentration to improve frozen dough properties and
Foods | Free Full-Text | Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes
Effect of Freezing Rate and Storage Time on Gluten Protein Solubility, and Dough and Bread Properties - Silvas‐García - 2014 - Journal of Food Process Engineering - Wiley Online Library
Redalyc.Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality
Wheat dough syruping in cold storage is related to structural changes of starch and non-starch polysaccharides - ScienceDirect
Effect of Freezing Rate and Storage Time on Gluten Protein Solubility, and Dough and Bread Properties - Silvas‐García - 2014 - Journal of Food Process Engineering - Wiley Online Library
