Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked French bread

Author:

Carr L.G,Tadini C.C

Publisher

Elsevier BV

Subject

Food Science

Reference13 articles.

1. AACC—American Association Of Cereal Chemists, 1995. Approved methods of the AACC, 9th edition. St Paul, Minnesota.

2. ABIP-Associac̨ão Brasileira Da Indústria De Panificac̨ão, 2001. Perfil de mercado. Available in 〈http://www.abip.org.br〉. Captured in December 2001.

3. Bent, A. J., 1998. Speciality fermented goods. In Cauvain, S. P., & Young, L. S. (Eds.), Technology of breadmaking (pp. 214–239). Blackie Academic & Professional.

4. Ferreira, P. B. M., & Watanabe, E., 1998. Estudo da formulac̨ão na produc̨ão de pão francês pré-assado. XVI Brazilian Congress of Food Science and Technology, CD-Rom, Paper no. 72.

5. Influence of the freezing condition on the baking performances of French frozen dough;Havet;Journal of Food Engineering,2000

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