Effects of Freezing Conditions on Bread Quality

TADINI, C.; ALCANTARA PESSOA, P; MEZIANI, S.; KACI, M.; LEÓN, A. E.; RIBOTTA, P. D.

Advances in Heat Transfer Unit Operations

CRC Press

Lugar: Boca Raton FL; Año: 2016; p. 313 - 349

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 ..................................................................... 32911.7.3 Processing........................................................... 33511.7.4 Storage Conditions................................................... 338Nomenclature................................................................ 343Latin Letters............................................................... 343Greek Letters................................................................344Abbreviation.................................................................344References...................................................................344