Influence of vegetable shortening and emulsifiers on the unfrozen water content and textural properties of frozen French bread dough

LWT

Volumn 38, Issue 3, 2005, Pages 275-280

  Matuda, T G ^a   Parra, D F ^b   Lugao A B ^b   Tadini, C C ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b INSTITUTO DE PESQUISAS ENERGÉTICAS E NUCLEARES   (Brazil)

Author keywords

DSC; French bread; Frozen dough; Textural properties

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; EMULSIFICATION; ENTHALPY; FREEZING; HEATING; MIXING; TEXTURES; YEAST;

BREAD DOUGH; EMULSIFIERS; FREEZERS; VEGETABLE SHORTENING (VS);

FOOD PRODUCTS;

EID: 12344332914     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.06.001     Document Type: Article

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