Microstructures of bread dough and the effects of shortening on frozen dough

Bioscience, Biotechnology and Biochemistry

Volumn 69, Issue 2, 2005, Pages 397-402

  Aibara, Shigeo ^a   Ogawa, Noriko ^b   Hirose, Masaaki ^a  

^a KYOTO UNIVERSITY   (Japan)

^b GIFU WOMEN S UNIVERSITY   (Japan)

Author keywords

Frozen dough; Lipid droplet; Loaf volume; Microstructures of bread dough; Shortening

Indexed keywords

COMPOSITION; FATTY ACIDS; FOOD PRESERVATION; LIPIDS; MICROSCOPIC EXAMINATION; MICROSTRUCTURE; YEAST;

BREAD DOUGH; FROZEN STORAGE; LIPID DROPLETS; PROTEIN PHASES;

FOOD PRODUCTS;

ARTICLE; BREAD; FAT INTAKE; FOOD HANDLING; FREEZING; TIME;

BREAD; DIETARY FATS; FOOD TECHNOLOGY; FREEZING; TIME FACTORS;

EID: 15744394672     PISSN: 09168451     EISSN: None     Source Type: Journal    
DOI: 10.1271/bbb.69.397     Document Type: Article

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