Results 171 to 180 of about 193,672 (211)
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Evaluation of baking conditions for frozen doughs
Journal of Food Measurement and Characterization, 2019The baking performance of fresh, non-fermented, pre-fermented and pre-rested doughs were investigated using different types of flours. Effect of protein content in wheat flour and effect of oat and barley supplementation on wheat dough and baked bread was evaluated.
Varmola, Eeva +6 more
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Frozen bread dough: Effects of freezing storage and dough improvers
Journal of Cereal Science, 2007This review focuses on the effects of freezing storage on the microstructure and baking performance of frozen doughs, and provides an overview of the activities of dough improvers, including emulsifiers, hydrocolloids and other improvers used in frozen dough applications.
Vania Octaviani Selomulyo, Weibiao Zhou
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Effect of Final Dough Temperature on the Microstructure of Frozen Bread Dough
Journal of Cereal Science, 2002Abstract The effect of final mixing temperature (16 °C and 31 °C) on the structure stability of frozen bread dough was examined by low temperature-scanning electron microscopy and the quality of bread made from them assessed. The presence of ice-crystals were determined in both doughs after freezing, by low-temperature S.E.M.
S. Zounis +3 more
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Effects of Yeast Freezing in Frozen Dough
Cereal Chemistry, 2003ABSTRACTThe effects of freezing and frozen storage of bread dough and compressed yeast on bread quality were studied. Besides, the effects of compressed yeast freezing on cell viability, gas production and release of substances by the yeast cells were examined.
Pablo D. Ribotta +2 more
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Emulsifier’s Influence on the Quality of Frozen Dough
Advanced Materials Research, 2011The study focused on the effect of four emulsifier ssl-csl, three monoesters, the single glyceride, the sugar ester for the quality of frozen dough steamed bread. We found the best percentage of additives through a single factor experiment and orthogonal experiment .The results showed that: the best formula was 0.2% ssl-csl, 0.25% three monoesters, 0 ...
Yu Ru Bao, Xian Lun Wang, Shun Cheng Ren
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1993
The use of frozen dough by retail bakers for production of fresh bread, rolls, and Danish pastries offers economic advantages and convenience as compared with the traditional practice of’ scratch’ baking (weighing out individual ingredients, then mixing, shaping, fermenting and baking).
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The use of frozen dough by retail bakers for production of fresh bread, rolls, and Danish pastries offers economic advantages and convenience as compared with the traditional practice of’ scratch’ baking (weighing out individual ingredients, then mixing, shaping, fermenting and baking).
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Journal of Food Science, 2007
ABSTRACT: The objective of this study was to determine the effects of hydrocolloids in dough (xanthan 0.02%, 0.06%, and 0.1%; κ‐carrageenan and carboxymethylcellulose 0.2%, 0.6%, and 1.0%) and duration of frozen storage on the quality of finished bakery product.
Dodić, Jelena +6 more
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ABSTRACT: The objective of this study was to determine the effects of hydrocolloids in dough (xanthan 0.02%, 0.06%, and 0.1%; κ‐carrageenan and carboxymethylcellulose 0.2%, 0.6%, and 1.0%) and duration of frozen storage on the quality of finished bakery product.
Dodić, Jelena +6 more
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Effect of Freezing and Frozen Storage of Doughs on Bread Quality
Journal of Agricultural and Food Chemistry, 2001The effects of freezing and storage in frozen conditions on bread quality, crumb properties, and aggregative behavior of glutenins were analyzed. The effect of different additives on bread quality was also studied. The results obtained showed that freezing and storage at -18 degrees C decreased the bread quality.
P D, Ribotta, A E, León, M C, Añón
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Effect of desalted egg white and gelatin mixture system on frozen dough
Food Hydrocolloids, 2022Jing Sun, Bin Zhou, Hongshan Liang
exaly