Studies on Frozen Dough Method. Part I. Effects of Dough Expansion Rate before Freezing on Roughness of Bread Crust.
نویسندگان
چکیده
منابع مشابه
Microstructures of bread dough and the effects of shortening on frozen dough.
Three types of straight doughs different in combination of yeast and shortenings (RLS20, FTS20, and FTS80) were prepared, and the structure of the frozen doughs was examined under a microscope after staining protein or lipid droplets. Even after 2 months of frozen storage, distinct changes were not found in the gluten network of FTS80, although significant damages in the dough structures of FTS...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
سال: 1996
ISSN: 1341-027X,1881-6681
DOI: 10.3136/nskkk.43.812