Frozen Dough and Partially Baked Bread: An Update
2007
Rosell, Cristina M. | Gómez, Manuel
17 pages, 1 figure, 2 tables.-- This is an electronic version of an article published in Rosell, Cristina M. and Gómez, Manuel (2007) 'Frozen Dough and Partially Baked Bread: An Update', Food Reviews International, 23:3, 303 - 319. Food Reviews International is available online at http://www.informaworld.com
显示更多 [+] 显示较少 [-]The bakery market is growing due to the development of new technologies related in freezing. In this contribution, the state of the art on frozen dough and bread is reviewed, giving special emphasis to the contributions of the last two decades. This article is especially focussed on being a useful guide of the research performed in the application of freezing at different steps of the breadmaking process, giving an overview of the direction in which the bakery market is moving. The raw material requirements, processing conditions and baked bread quality from frozen dough and partially baked bread are reviewed.
显示更多 [+] 显示较少 [-]Peer reviewed
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