Preparation of frozen French bread dough with improved stability
Preparation of frozen French bread dough with improved stability
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DOI：
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发表时间：
1991
期刊：
影响因子：
2.4
通讯作者：
O. Neyreneuf;J. Plaat
中科院分区：
文献类型：
--
作者：
O. Neyreneuf;J. Plaat
据预测，到1995年，10%的普通法国面包将由冷冻面团生产。本研究的目的是检查参数，直接影响法国瘦面团注定要被冷冻，并与其他地方获得的丰富的食谱的结果进行比较。建议的生产工艺应通过长期储存（三个月或更长时间）提高面团稳定性
It is predicted that, by 1995, 10% of ordinary French bread will be produced from frozen dough. The objectives of this study were to examine parameters that directly influence French lean doughs destined to be frozen and to compare results with those obtained elsewhere with rich recipes. The production process proposed should improve dough stability through prolonged storage (three months or longer)