Frozen and Refrigerated Doughs and Batters: Karel Kulp, Klaus Lorenz, Juergen Brummer: 9780913250884: Amazon.com: Books
Frozen Dough | Freezing | Baking Processes | BAKERpedia
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
Role of ingredients and processing variables on the quality retention in frozen bread doughs: A review
Frozen and Refrigerated Doughs and Batters: Karel Kulp, Klaus Lorenz, Juergen Brummer: 9780913250884: Amazon.com: Books
Redalyc.Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality
PDF) Optimized Fermentation and Freezing Conditions for Ready-to-Proof and Ready-to-Bake Frozen Dough of Sweet Bread
PDF) Effect of Hydrophilic Gums on the Quality of Frozen Dough: Electron Microscopy, Protein Solubility, and Electrophoresis Studies 1
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
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) Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough | alain LEBAIL - Academia.edu
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
6 Dough retarding and freezing
PDF) Combined effects of dough freezing and storage conditions on bread quality factors | Jinhee Yi - Academia.edu
EP0115108B1 - Frozen dough having improved frozen storage shelf life - Google Patents
Molecules | Free Full-Text | The Effect of α-, β- and γ-Cyclodextrin on Wheat Dough and Bread Properties
PDF) Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products | Food Chemistry គីមីអាហារ - Academia.edu
STUDY OF FROZEN BREAD DOUGH FORMULATION USING THERMAL AND TEXTURAL ANALYSES BY MIXTURE DESIGN
Foods | Free Full-Text | Will It Cricket? Product Development and Evaluation of Cricket (Acheta domesticus) Powder Replacement in Sausage, Pasta, and Brownies
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
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
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
Wheat dough syruping in cold storage is related to structural changes of starch and non-starch polysaccharides - ScienceDirect
6 Dough retarding and freezing
Molecules | Free Full-Text | Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums
