PDF) Shelf Life and Stability Study of Frozen Dough Bread by the Use of Different Hydrophillic Gums
PDF) Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough | alain LEBAIL - 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
PDF) Effect of Oven Types on the Characteristics of Biscuits Made from Refrigerated and Frozen Doughs
Frozen and Refrigerated Doughs and Batters: Karel Kulp, Klaus Lorenz, Juergen Brummer: 9780913250884: Amazon.com: Books
Frozen and Refrigerated Doughs and Batters: Karel Kulp, Klaus Lorenz, Juergen Brummer: 9780913250884: Amazon.com: Books
PDF) Effects of Yeast Freezing in Frozen Dough
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
PDF) Effect of Hydrophilic Gums on the Quality of Frozen Dough: Electron Microscopy, Protein Solubility, and Electrophoresis Studies 1
2 Piece Modern White Play Kitchen with Colorful Storage Bin Set - Walmart.com
PDF) Optimized Fermentation and Freezing Conditions for Ready-to-Proof and Ready-to-Bake Frozen Dough of Sweet Bread
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
6 Dough retarding and freezing
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
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
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
6 Dough retarding and freezing
PDF) Combined effects of dough freezing and storage conditions on bread quality factors | Jinhee Yi - Academia.edu
Frozen Dough | Freezing | Baking Processes | BAKERpedia
Molecules | Free Full-Text | The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties
EP0115108B1 - Frozen dough having improved frozen storage shelf life - Google Patents
