Ice in Prefermented Frozen Bread Dough—An Investigation Based on Calorimetry and Microscopy-Reference-Cited by-同舟云学术

Ice in Prefermented Frozen Bread Dough—An Investigation Based on Calorimetry and Microscopy

Published:2005-05 Issue:3 Volume:82 Page:251-255
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Baier-Schenk A.¹,Handschin S.¹,Conde-Petit B.¹²

Affiliation:

1. Laboratory of Food Chemistry and Technology, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH) Zurich, Switzerland.

2. Corresponding author: beatrice.conde@ilw.agrl.ethz.ch

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference20 articles.

1. Effect of frozen storage and freeze–thaw cycles on the rheological and baking properties of frozen doughs

2. Differential Scanning Calorimetric Study on the Effects of Frozen Storage on Gluten and Dough

3. Characterization of ice cream structure by direct optical microscopy. Influence of freezing parameters

4. Freezing of air-entrained cement-based materials and specific actions of air-entraining agents

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