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Experimental characteristics of dough freezing and products obtained from frozen doughs

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Kozlowicz K., Kluza F.

Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering

2001

tom 04

nr 2

Wheat and wheat-rye doughs, including those modified with ingredients, were frozen at -30°C in air recording their temperature with a digital thermometer. After preliminary baking the following were determined: dough and bakery efficiency, crump mass density, bakery volume, baking, total baking loss and crust-crump ratio. The rheological assessment was made after TPA test, while organoleptic evaluation included: bakery appearance, colour, crust thickness, elasticity, crump porosity, taste and flavour.

Ograniczanie wyników

1 Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering

1 Kluza F.

1 Kozlowicz K.

1 2001

Wyniki wyszukiwania

Experimental characteristics of dough freezing and products obtained from frozen doughs