Effects of honey type and level on the baking properties of frozen wheat flour doughs

Cereal Foods World

Volumn 42, Issue 1, 1997, Pages 36-40

  Addo, K ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

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[No Author keywords available]

Indexed keywords

EID: 5844225898     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (14)

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4. Wolt, M. J., and D'Appolonia, B. L. Factors involved in the stability of frozen dough. II. The effects of yeast type, flour type, and dough additives on frozen-dough stability. Cereal Chem. 61:213, 1984.
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8. Inoue, Y., Sapirstein, H. D., and Bushuk, W. Studies on frozen doughs. IV. Effect of shortening systems on baking and Theological properties. Cereal Chem. 72:221, 1995.
9. LaGrange, V., and Sanders, S. W. Honey in cereal-based new food products. Cereal Foods World 33:833, 1988.
10. Institute of Food Technologists. Int. Div. Newsl. 41. IFT, Chicago, IL, 1993.
11. Inoue, Y, and Bushuk, W. Studies on frozen doughs. I. Effects of frozen storage and freeze-thaw cycles on baking and rheological properties. Cereal Chem. 68:627, 1991.
12. AACC Method 74-09, Bread Firmness by Universal Testing Machine, rev. October 1988; Method 74-30, Staleness of Bread-Sensory Perception Test, final approval April 1961. Approved Methods of the American Association of Cereal Chemists, 9th ed. The Association, St. Paul, MN, 1995.
13. SAS Institute. SAS/STAT User's guide, Version 6, 4th ed.. Vol. 2. The Institute, Cary, NC, 1990.
14. Hsu, K. H., Hoseney, R. C., and Seib, P. A. Frozen Dough. I. Factors affecting stability of yeasted doughs. Cereal Chem. 58:419, 1979.