Changes in Dough and Bread Structure as a Result of the Freezing Process
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Publisher
CRC Press
Link
http://www.crcnetbase.com/doi/pdf/10.1201/9781315374543-14
Reference42 articles.
1. Microstructures of Bread Dough and the Effects of Shortening on Frozen Dough
2. 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
3. Ice in Prefermented Frozen Bread Dough—An Investigation Based on Calorimetry and Microscopy
4. Effect of frozen storage time on the bread crumb and aging of par-baked bread
5. Different approaches for improving the quality and extending the shelf life of the partially baked bread: low temperatures and HPMC addition
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