Effect of frozen storage and thawing condition on the bread quality of frozen dough
碩士 === 國立臺灣海洋大學 === 食品科學系 === 95 === Frozen dough was accepted by businessman who had been investing into the baking food industry. Owing to the shortage of manpower and well training technologist, difficult to control the quality of products and the required quantity increase of market day by day,...
Main Authors: | Chin-Yeh, Tsai, 蔡金葉 |
---|---|
Other Authors: | Ching-Yu, Tsao Ph. |
Format: | Others |
Language: | zh-TW |
Published: |
2007
|
Online Access: | http://ndltd.ncl.edu.tw/handle/67627842387396086125 |
Similar Items
-
Effect of formulation on the quality of frozen bread dough
by: Myriam M. Salas-Mellado, et al.
Published: (2003-06-01) -
Effects of Frozen Dough Recipe and Processing Conditions on Bread Quality
by: Hung-Wen Chen, et al.
Published: (2006) -
The effects of commercial fibres on frozen bread dough
by: JELENA FILIPOVIĆ, et al.
Published: (2010-02-01) -
Addition of Curdlan Affect the Quality of Frozen Dough and Bread
by: LIAO MEI HSIU, et al.
Published: (2005) -
Effect of Flaxseed Fiber on Bread Quality Obtained from Frozen Dough
by: Schlepp, Emily Beth
Published: (2017)