Effect of proving time on the quality of frozen pre-baked French style rolls elaborated with the addition of wholegrain flour and enzymes

Journal of Food Science and Technology

Volumn 51, Issue 11, 2014, Pages 3390-3396

  Almeida, Eveline Lopes ^a   Chang, Yoon Kil ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Enzymes; Freezing; French bread; Pre baked bread; Proving; Wholegrain flour

Indexed keywords

ENZYMES; FOOD PRODUCTS; FREEZING; OVENS; SPRINGS (COMPONENTS); TEXTURES; THERMAL PROCESSING (FOODS);

BREADMAKING PROCESS; DIFFERENT STAGES; FRENCH BREAD; PRE-BAKED BREAD; PROVING; WHOLEGRAIN FLOUR;

QUALITY CONTROL;

EID: 84920257780     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0842-5     Document Type: Article

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