Fermented frozen dough: Impact of pre-fermentation time and of freezing rate for a pre-fermented frozen dough on final volume of the bread

Food and Bioprocess Technology

Volumn 3, Issue 2, 2010, Pages 197-203

  Le Bail, Alain ^a   Nicolitch, Cédric ^a   Vuillod, Charles ^a  

^a Universite de Nantes   (France)

Author keywords

Bread; Dough; Experimental design; Fermentation; Freezing; Freezing rate; Process

Indexed keywords

BLAST AIR; BREAD DOUGH; DOUGH; EXPERIMENTAL DESIGN; FREEZING CONDITIONS; FREEZING RATE; PROCESS CONDITION;

DESIGN; FREEZING; STATISTICS;

FERMENTATION;

NEPTUNIA;

EID: 77952790052     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-008-0142-2     Document Type: Article

References (8)

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