1. AACC International. (2000). Approved Methods of the American Association of 257 Cereal Chemists, 10th Ed. Method 08-01, 46-10, 10-10A, 54-21: The Association: St. Paul, MN.
2. Baier-Schenk, A., Handschin, S., von Schonau, M., Bittermann, A. G., Bachi, T., and Conde-Petit, B. (2005). In situ observation of the freezing process in wheat dough by confocal laser scanning microscopy (CLSM): Formation of ice and changes in the gluten network. J. Cereal Sci., 42, 255-260.
3. Berglund, P., Shelton, D., and Freeman, T. (1991). Frozen bread dough ultrastructure as affected by duration of frozen storage and freeze-thaw cycles. Cereal Chem., 68, 105-107.
4. Inoue, Y. and Bushuk, W., (1992). Studies on frozen doughs. II. Flour quality requirements for bread production from frozen dough. Cereal Chem., 69, 423-428.
5. Eliasson, A. C. and Larsson, K. (1993). Dough and Bread. In “Cereals in breadmaking”, ed. by A. C. Elliasson and K. Larsson. Marcel Dekker: New York. pp. 261-263 and 325-326.