CIDCA 05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
capítulos de libros
Título:
Freezing bread dough
Autor/es:
AÑÓN, M.C., LE BAIL, A., LEÓN, A.E.
Libro:
Handbook of Food Science, Technology and Engineering
Editorial:
Taylor and Francis
Referencias:
Año: 2006; p. 1 - 8
Resumen:
Some modifications involving several constituents of bread formulation take place during preparation and baking of bread from frozen dough. This work analyzes the effect of freezing on the ingredientes, regardless of the process and formulations used.
