PROBLEM TO BE SOLVED: To provide frozen dough for bread that can inhibit the deterioration of the dough without adverse effect on the taste and the texture and a method of producing the same.FUKUDA HAJIME福田 元MORI KYOKO森 恭子DOI YOKO土井 陽子TANAKA NOBUMASA田中 信正...
Frozen bread dough is one of those convenience products that’s easily forgotten, but it's worth its weight in gold. Buy a 3-loaf package and just see where it takes you.
et al., Long- term frozen storage of wheat bread and dough--Effect of time, temperature and fibre on sensory quality, microstructure and state of water... EL Almeida,YK Chang,CJ Steel - LWT- Food Science and Technology 被引量: 77发表: 2012年 Dietary fibre sources in bread: Influence on...
76(5):663-667 The primary objective of the research was to fractionate two flours into four major flour components (starch, water solubles, gliadin, and glu- tenin) and determine the contributions of these fractions to frozen dough quality. Two hard red spring wheat flours of diverse mixing ...
DeIorio's is a pizza dough supplier, manufacturing premade frozen pizza dough, dough balls, frozen bread dough, organic dough and more for over 9 decades.
This frozen bread dough recipe makes the easiest, tastiest cinnamon rolls filled with brown sugar, walnuts, and cinnamon, topped with sweet icing.
Based on the strong hydrophilicity, freeze-thawed stability and special “gel-forming in cold water, and gel strength-strengthening during heating” properties of water-soluble sanxan, the evaluation on the water state of frozen dough and quality of steamed bread with proper amount of sanxan added...
PROBLEM TO BE SOLVED: To obtain a good finished state after baking by keeping the moisture content of a frozen bread dough at a proper value even when the frozen bread dough is quickly thawed. ;SOLUTION: The peripheral air temperature of a frozen bread dough is initially quickly changed to ...
Effects of different types of formulation and mixing conditions on the bread-making qualities of French bread were evaluated. Bread dough was prepared using a strong flour ( W=245). A three-level Box and Behnken experimental design was used to evaluate the effect of three parameters: ascorbic ...
There have been many times when my children were young that I chose baking with frozen bread dough. At holiday times, I would spend most of my time focusing on preparing the main meal of the day. This would include pastries, breads, desserts as well as the main entrees all from scratch...