Results 181 to 190 of about 3,577 (217)
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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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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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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).
openaire +1 more source
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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Gluten-free frozen dough: Influence of freezing on dough rheological properties and bread quality
Food Research International, 2010The freezing process at different steps of breadmaking is widely used to improve fresh bread availability for the consumer. The consequences of a freezing step on wheat dough and bread, and the way to reduce its negative impacts have been studied for years. Nevertheless, few works report studies on gluten-free doughs and breads.
S. Mezaize +3 more
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Food and Bioprocess Technology, 2008
This paper proposes an original study on the impact of the process condition using pre-fermented frozen dough on the final bread volume. The impact of the degree of pre-fermentation before freezing and the impact of the freezing conditions have been considered with an experimental design procedure.
Alain Le-Bail +2 more
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This paper proposes an original study on the impact of the process condition using pre-fermented frozen dough on the final bread volume. The impact of the degree of pre-fermentation before freezing and the impact of the freezing conditions have been considered with an experimental design procedure.
Alain Le-Bail +2 more
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Utilization of Dairy Byproduct Proteins, Surfactants, and Enzymes in Frozen Dough
Critical Reviews in Food Science and Nutrition, 2011Use of natural additives is gaining popularity among the masses as they are becoming more conscious about their diet and health. Frozen dough products are one of the recent examples of value-added cereal products which face stability problems during extended storage periods of times.
Ali, Asghar +2 more
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Journal of Texture Studies, 2015
AbstractThe influence of tragacanth and salep gums on the rheological characteristics of dough and the quality of flat bread made from frozen dough was investigated.Dough was prepared with gums at two levels (0.5, 1%). Farinograph and extensograph tests were carried out on dough samples. Dough was frozen at −30C and stored at −18C.
Zahra Gharaie +3 more
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AbstractThe influence of tragacanth and salep gums on the rheological characteristics of dough and the quality of flat bread made from frozen dough was investigated.Dough was prepared with gums at two levels (0.5, 1%). Farinograph and extensograph tests were carried out on dough samples. Dough was frozen at −30C and stored at −18C.
Zahra Gharaie +3 more
openaire +1 more source