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Combined effects of freezing rate, storage temperature and time on bread dough and baking properties
- Yi, Jinhee, Kerr, William L.
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2009 v.42 no.9 pp. 1474-1483
- frozen dough, dough development, breadmaking quality, yeast breads, frozen storage, storage temperature, freezing, storage time, nuclear magnetic resonance spectroscopy, bakers yeast, microbial activity, gluten, extensibility, volume, texture, response surface methodology, adhesion, scanning electron microscopy, firmness