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
6 Dough retarding and freezing
EP0115108B1 - Frozen dough having improved frozen storage shelf life - Google Patents
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
PDF) Shelf Life and Stability Study of Frozen Dough Bread by the Use of Different Hydrophillic Gums
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Influence of baking conditions on the extractability and immunochemical detection of wheat gluten proteins - ScienceDirect
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 FLAXSEED FIBER ON BREAD QUALITY OBTAINED FROM FROZEN DOUGH A Thesis Submitted to the Graduate Faculty of the North D
Frozen Dough | Freezing | Baking Processes | BAKERpedia
PDF) Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products | Food Chemistry គីមីអាហារ - Academia.edu
PDF) Effect of Oven Types on the Characteristics of Biscuits Made from Refrigerated and Frozen Doughs
PDF) Long-term frozen storage of wheat bread and dough – Effect of time, temperature and fibre on sensory quality, microstructure and state of water
6 Dough retarding and freezing
Frozen and Refrigerated Doughs and Batters: Karel Kulp, Klaus Lorenz, Juergen Brummer: 9780913250884: Amazon.com: Books
PDF) Effect of Hydrophilic Gums on the Quality of Frozen Dough: Electron Microscopy, Protein Solubility, and Electrophoresis Studies 1
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
PDF) Effects of Yeast Freezing in Frozen Dough
PDF) Combined effects of dough freezing and storage conditions on bread quality factors | Jinhee Yi - Academia.edu
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 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
Molecules | Free Full-Text | Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums
Wheat dough syruping in cold storage is related to structural changes of starch and non-starch polysaccharides - ScienceDirect
Full article: Frozen Sangak dough and bread properties: Impact of pre-fermentation and freezing rate
