Frozen Dough and Partially Baked Bread: An Update
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
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2007-07
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dig-iata-es-10261-310532020-04-07T11:34:05Z Frozen Dough and Partially Baked Bread: An Update 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 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. Peer reviewed 2011-01-10T13:15:35Z 2011-01-10T13:15:35Z 2007-07 artículo http://purl.org/coar/resource_type/c_6501 Food Reviews International 23 (3): 303-319 (2007) 8755-9129 http://hdl.handle.net/10261/31053 10.1080/87559120701418368 en http://dx.doi.org/10.1080/87559120701418368 open Taylor & Francis |
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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 |
| format |
artículo |
| author |
Rosell, Cristina M. Gómez, Manuel |
| spellingShingle |
Rosell, Cristina M. Gómez, Manuel Frozen Dough and Partially Baked Bread: An Update |
| author_facet |
Rosell, Cristina M. Gómez, Manuel |
| author_sort |
Rosell, Cristina M. |
| title |
Frozen Dough and Partially Baked Bread: An Update |
| title_short |
Frozen Dough and Partially Baked Bread: An Update |
| title_full |
Frozen Dough and Partially Baked Bread: An Update |
| title_fullStr |
Frozen Dough and Partially Baked Bread: An Update |
| title_full_unstemmed |
Frozen Dough and Partially Baked Bread: An Update |
| title_sort |
frozen dough and partially baked bread: an update |
| publisher |
Taylor & Francis |
| publishDate |
2007-07 |
| url |
http://hdl.handle.net/10261/31053 |
| work_keys_str_mv |
AT rosellcristinam frozendoughandpartiallybakedbreadanupdate AT gomezmanuel frozendoughandpartiallybakedbreadanupdate |
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