✦ LIBER ✦

Effect of Hydrophilic Gums on Frozen Dough. I. Dough Quality

✍ Scribed by Sharadanant, R.; Khan, K.

Book ID: 120390308
Publisher: AACC International (American Association of Cereal Chemists)
Year: 2003
Tongue: English
Weight: 389 KB
Volume: 80
Category: Article
ISSN: 0009-0352
DOI: 10.1094/CCHEM.2003.80.6.764

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of Hydrophilic Hydrocolloids on

Effects of Hydrophilic Hydrocolloids on Dough and Bread Performance of Samples Made from Frozen Doughs

✍ J. Dodić; D. Pejin; S. Dodić; S. Popov; J. Mastilović; J. Popov-Raljić; S. Zivan 📂 Article 📅 2007 🏛 Institute of Food Technologists 🌐 English ⚖ 227 KB

Effects of milk proteins and gums on qua

Effects of milk proteins and gums on quality of bread made from frozen dough

✍ Jinhan Shon; Young Yun; Malshick Shin; Koo Bok Chin; Jong-Bang Eun 📂 Article 📅 2009 🏛 John Wiley and Sons 🌐 English ⚖ 114 KB 👁 1 views

Emulsifier’s Influence on the Quality of

Emulsifier’s Influence on the Quality of Frozen Dough

✍ Bao, Yu Ru; Wang, Xian Lun; Ren, Shun Cheng 📂 Article 📅 2011 🏛 Trans Tech Publications, Ltd. 🌐 English ⚖ 261 KB

Gluten-free frozen dough: Influence of f

Gluten-free frozen dough: Influence of freezing on dough rheological properties and bread quality

✍ S. Mezaize; S. Chevallier; A. Le-Bail; M. de Lamballerie 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 554 KB

Effect of Freezing and Frozen Storage of

Effect of Freezing and Frozen Storage of Doughs on Bread Quality

✍ Ribotta, Pablo D.; León, Alberto E.; Añón, María Cristina 📂 Article 📅 2001 🏛 American Chemical Society 🌐 English ⚖ 175 KB

Research on Water'S Influences on the Qu

Research on Water'S Influences on the Quality of Frozen Dough

✍ Bao Yuru; Wang Xianlun 📂 Article 📅 2011 🏛 Elsevier ⚖ 418 KB