INVESTIGADORES
LEON Alberto Edel
capítulos de libros
Título:
Effect of Freezing Conditions on Bread Quality
Autor/es:
TADINI, C.; ALCANTARA PESSOA, P; MEZIANI, S; KACI, M.; LEÓN, A. E.; RIBOTTA, P. D.
Libro:
Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making.
Editorial:
CRC Press
Referencias:
Año: 2017; p. 313 - 350
Resumen:
CONTENTS11.1 Introduction .................................................................................................. 31311.2 Physical Principles of Dough Freezing and Frozen Storage......................... 31411.2.1 Phase Transitions.............................................................................. 31711.3 Effects of Freezing on the Dough Properties............................................... 31811.4 Effects of Dough Freezing on Yeast............................................................. 32211.5 Effects of Dough Freezing on Starch Properties.......................................... 32511.6 Effects of Freezing on Sweet Dough ............................................................ 32511.7 Effects of Freezing on Part-Baked Bread..................................................... 32711.7.1 Ingredients........................................................................................ 32811.7.2 Additives........................................................................................... 32911.7.3 Processing......................................................................................... 33511.7.4 Storage Conditions............................................................................ 338Nomenclature......................................................................................................... 343Latin Letters.................................................................................................. 343Greek Letters ................................................................................................344Abbreviation .................................................................................................344References..............................................................................................................344
