PDF) Long-term frozen storage of wheat bread and dough – Effect of time, temperature and fibre on sensory quality, microstructure and state of water
Frozen and Refrigerated Doughs and Batters: Karel Kulp, Klaus Lorenz, Juergen Brummer: 9780913250884: Amazon.com: Books
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
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
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Molecules | Free Full-Text | Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums
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) Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough | alain LEBAIL - Academia.edu
PDF) Optimized Fermentation and Freezing Conditions for Ready-to-Proof and Ready-to-Bake Frozen Dough of Sweet Bread
Velveeta Skillets Creamy Beef Stroganoff Pasta Dinner Kit, 11.6 oz Box - Walmart.com
2 Piece Modern White Play Kitchen with Colorful Storage Bin Set - Walmart.com
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
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
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PDF) Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products | Food Chemistry គីមីអាហារ - Academia.edu
6 Dough retarding and freezing
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) Effect of Oven Types on the Characteristics of Biscuits Made from Refrigerated and Frozen Doughs
Redalyc.Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality
Full article: Frozen Sangak dough and bread properties: Impact of pre-fermentation and freezing rate
Carbohydrates as functional ingredients in baking
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
Influence of baking conditions on the extractability and immunochemical detection of wheat gluten proteins - 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
