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Gotowe bibliografie tematyczne / Frozen dough

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Gotowa bibliografia na temat „Frozen dough”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 1 lutego 2022

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Artykuły w czasopismach na temat "Frozen dough"

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CHISENGA, Shadrack Mubanga, Tilahun Seyoum WORKNEH, Geremew BULTOSA, and Buliyaminu Adegbemiro ALIMI. "Effects of cassava flour on the stickiness properties of wheat bread dough: unleavened, leavened and frozen dough." Acta agriculturae Slovenica 114, no. 1 (October 8, 2019): 33. http://dx.doi.org/10.14720/aas.2019.114.1.4.

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Cassava utilization in the form of cassava-wheat bread is increasing in Africa. However, information on stickiness properties of dough handling under normal and frozen conditions is limited. In view of this the gluten contents and water absorption of doughs, and stickiness of unleavened, leavened and leavened-frozen doughs processed from 0 to 30 % cassava flour substitution level (CFSL) as compared to wheat flour were determined. The gluten contents of flour blends (6.88–13.00 %) decreased significantly (p &lt; 0.05) with increasing CFSL. Water absorption capacity (WAC) was ranged from 59.

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Csonka, Judit, László Friedrich, Klára Pásztor-Huszár, Karina Hidas, Anna Visy, and Ildikó Zeke. "Effect of freeze-thaw on the texture of gluten-free pie crust dough." Review on Agriculture and Rural Development 7, no. 1-2 (November 1, 2019): 98–102. http://dx.doi.org/10.14232/rard.2018.1-2.98-102.

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Quick frozen food are becoming increasingly popular among consumers in the last decades. During the development of a quick frozen gluten-free pie crust dough product, the aim was to develop a dough that does not suffer any harmful changes after the freeze-thaw process. The texture is one of the most important sensorial properties, and has a great influence on consumer acceptance. Texture Analyser was used to measure the hardness and the brittleness of various doughs. A quick frozen pie crust dough should be easily cut, but non-crumbling after baking. The results showed that the hardness of a d

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Kim, Hye-Jin, та Sang-Ho Yoo. "Effects of Combined α-Amylase and Endo-Xylanase Treatments on the Properties of Fresh and Frozen Doughs and Final Breads". Polymers 12, № 6 (15 червня 2020): 1349. http://dx.doi.org/10.3390/polym12061349.

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Frozen bread doughs usually exhibit less bread volume and poor texture due to dough weakening as well as reduced yeast viability. The objectives of this study were to improve the textural properties of frozen bread dough by applying carbohydrate-active enzymes, α-amylase and endo-xylanase. Each enzyme was applied to dough formulation at 20 (748 and 3.5 units, respectively) and 100 ppm levels of flour, and their combined treatments were also applied. Enzyme-treated doughs were kept frozen at −20 °C for 2 weeks, and then baked following the official American Association of Cereal Chemists (AACC)

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Yamada, Seiji. "Frozen Dough Method." Journal of the Society of Mechanical Engineers 103, no. 976 (2000): 126–27. http://dx.doi.org/10.1299/jsmemag.103.976_126.

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Zhao, Yuxia, and Meera Kweon. "Optimized Fermentation and Freezing Conditions for Ready-to-Proof and Ready-to-Bake Frozen Dough of Sweet Bread." Applied Sciences 11, no. 17 (August 27, 2021): 7904. http://dx.doi.org/10.3390/app11177904.

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The processing conditions for ready-to-proof (RTP) and ready-to-bake (RTB) frozen sweet bread doughs were optimized using response surface methodology. A central composite design determined four factors and the tested range for each factor: a first fermentation time of 15~45 min, a second fermentation time of 30~90 min, a freezing temperature of −45~−25 °C, and a freezing time of 30~90 min. Sweet bread produced with these doughs was evaluated by bread weight, moisture content, crust color, height, volume, and firmness. Both the RTP and RTB doughs resulted in equal bread volume and height to th

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Ren, Xiao Qing, Zong Hai Huang, and Xin Yi He. "Effects of Different Refrigerated Processes on the Physical and Sensory Properties of Steamed Bread." Advanced Materials Research 554-556 (July 2012): 1589–92. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1589.

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The physical and sensory properties of the steamed bread with different refrigerated processes (frozen steamed bread, pre-steamed steamed bread, proofed-frozen dough, fermented-frozen dough, frozen dough and cold storage dough technology) were compared with fresh steamed bread. The specific volume, spread ratio, whiteness and the parameters from texture profile analysis (TPA) were used to evaluate the physical properties. The results showed that technology of cold storage dough was the best for the steamed bread. Technology of frozen dough and frozen steamed bread were better technology. Techn

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Salas-Mellado, Myriam M., and Yoon Kil Chang. "Effect of formulation on the quality of frozen bread dough." Brazilian Archives of Biology and Technology 46, no. 3 (June 2003): 461–68. http://dx.doi.org/10.1590/s1516-89132003000300018.

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The main objective of this work was to determine the influence of formulation on the stability of bread dough during frozen storage. Bread doughs containing gluten and trehalose were submitted to mechanical freezing at -30° C and stored frozen for 45 days. Two types of instant yeast were tested: (A) for sweet doughs and (B) for savoury doughs. Specific volume was significantly affected by the yeast type, type A showing better effect than type B. Frozen storage of the doughs negatively affected the specific volume, crumb hardness and technological score of the bread. The addition of 10% trehalo

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Dodic, Jelena, Dusanka Pejin, Stevan Popov, Sinisa Dodic, Jasna Mastilovic, and Jovanka Popov-Raljic. "Influence of addition of amylase preparation to dough on fermentative activity of baker's yeast." Zbornik Matice srpske za prirodne nauke, no. 108 (2005): 217–27. http://dx.doi.org/10.2298/zmspn0508217d.

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Dough samples with different content of amylases were investigated immediately after mixing and after 7, 14 and 30 days of frozen storage. The obtained results show that the fermentation time is shorter, both in fresh and frozen samples, when amylase sample 1 was added, compared to dough without enzymes. The addition of amylase 2 to dough resulted in minimal decrease of "rising" time, both is frozen and fresh dough samples. The rising time of fresh samples was shorter when amylase 3 was added to dough. The specific fermentative activity of fresh dough samples is increasing by about 10% compare

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Zhang, Hua, Yanyan Zhang, Xintian Wang, Qisen Xiang, Yanhong Bai, Suyun Li, and Lixin Yang. "Effects of Bamboo Shoot Dietary Fiber on Mechanical Properties, Moisture Distribution, and Microstructure of Frozen Dough." Journal of Chemistry 2017 (2017): 1–7. http://dx.doi.org/10.1155/2017/4513410.

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In this paper, the effects of Bamboo shoot dietary fiber (BSDF) on the mechanical properties, moisture distribution, and microstructure of frozen dough were investigated. The state and distribution of water in frozen dough was determined by differential scanning calorimetry (DSC) and low-field nuclear magnetic resonance (LNMR) spectroscopy. The microstructure of frozen dough was studied. The structure of the gluten protein network found in wheat flour dough was studied by scanning electron microscopy (SEM). The result showed that the BSDF could significantly improve the viscoelasticity and ext

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Pejin, Dusanka, Irena Dosanovic, Stevan Popov, Zvonimir Suturovic, Jovana Rankovic, Sinisa Dodic, Jelena Dodic, and Vesna Vucurovic. "Influence of dough freezing on Saccharomyces cerevisiae metabolism." Zbornik Matice srpske za prirodne nauke, no. 113 (2007): 293–301. http://dx.doi.org/10.2298/zmspn0713293p.

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The need to freeze dough is increasing in bakery production. Frozen dough can be stored for a long time without quality change. The capacity of bakery production can be increased in this way, and in the same time, the night shifts can be decreased. Yeast cells can be damaged by freezing process resulting in poor technological quality of dough after defrostation (longer fermentation of dough). The influence of frozen storage time of dough on survival percentage of Saccharomyces cerevisiae was investigated. Dough samples were taken after 1, 7, 14 and 28 days of frozen storage at -20?C. After def

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Rozprawy doktorskie na temat "Frozen dough"

1

Hwang, Chang-Hwan. "Modeling of mechanical properties for frozen pastry dough /." free to MU campus, to others for purchase, 1997. http://wwwlib.umi.com/cr/mo/fullcit?p9841153.

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Lin, Hsing-I. "Using enzymes to improve frozen-dough bread quality." Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/554.

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Oshikiri, Reona. "Fundamental bases for the improving action of novel enzyme-oxidant combinations in frozen dough." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/15518.

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Master of Science<br>Department of Grain Science and Industry<br>J.M. Faubion<br>The market for frozen goods is expanding and the frozen dough goods sector still has potential to expand its market. It is well known that deterioration in bread quality occurs during frozen dough/bread production. In addition, it is known that dough rheology influences bread quality. To prevent deterioration of bread quality, many additives have been used and researched. Combinations of oxidants (potassium bromate and ascorbic acid) are widely used worldwide. However, potassium bromate may be carcinogenic to hu

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Zambelli, Rafael Audino. "Development of a methodology to glaze frozen dough for bread production." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=14965.

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CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel Superior<br>A tÃcnica de glazeamento Ã utilizada em produtos de confeitaria e pÃes doces, com a finalidade de promover a melhoria das caracterÃsticas externas do produto. O estudo teve como objetivo desenvolver soluÃÃes de glazeamento compostas de matÃrias-primas nÃo-convencionais como Ãleos vegetais, vegetais em pÃ e subprodutos do processamento de frutas e avaliar o processo de obtenÃÃo dos pÃes tipo forma atravÃs da tecnologia de massas congeladas verificando o efeito da estocagem por 60 dias nos parÃmetros de qualidade dos pÃes. As soluÃÃes

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Schlepp, Emily Beth. "Effect of Flaxseed Fiber on Bread Quality Obtained from Frozen Dough." Thesis, North Dakota State University, 2012. https://hdl.handle.net/10365/26712.

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Fiber in frozen bread dough is thought to reduce the loss of yeast vitality and improve nutrition and quality of bread. The objective of this study was to determine the applicability of flaxseed fiber in frozen bread dough. Fiber was extracted from two sources of brown flaxseed and added to bread formulas at 0%, 1% and 3%. Dough was blast chilled and kept frozen until thawed at scheduled intervals. Thawed dough was proofed, baked into bread. Bread was tested analytically and by a sensory panel. Loss of overall quality was observed overtime. Breads containing flaxseed fiber had significantly la

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Simmons, Amber Lynn. "The Functional and Nutritional Benefits of Soy in Snack Foods." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1343756595.

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Matuda, Tatiana Guinoza. "Estudo do congelamento da massa de pão: determinação experimental das propriedades termofísicas e desempenho de panificação." Universidade de São Paulo, 2008. http://www.teses.usp.br/teses/disponiveis/3/3137/tde-17112008-114317/.

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O conhecimento de propriedades termofísicas é importante na modelagem, na otimização e no projeto de equipamentos para processos como a fabricação de massa de pão congelada. Neste trabalho, as propriedades termofísicas condutividade térmica, difusividade térmica e calor específico foram determinadas experimentalmente ao longo do processo de congelamento da massa de pão, pois influenciam diretamente a cinética do processo que, por sua vez, determina a qualidade do pão produzido. Os resultados obtidos mostraram que algumas destas propriedades variaram em função do conteúdo inicial de água e prin

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Resende, Fabrício de Souza. "Efeito do congelamento sobre a microestrutura da massa do pão." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/3/3137/tde-04112011-151945/.

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A qualidade global da massa de pão congelada por um longo período é um desafio para indústria de panificação. O uso de diferentes técnicas pode ajudar a explicar os danos sofridos à massa de pão durante o congelamento e armazenamento congelado. A presença de água na forma de cristais de gelo foi vista como a principal causa de defeitos à estrutura da massa. Gomas guar e xantana foram incorporadas às massas para contornar os danos causados pelo congelamento. Das análises térmicas conduzidas em calorímetro de varredura diferencial foi possível quantificar a quantidade de gelo presente na

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Jelena, Dodić. "Оптимизација технолошког поступка припреме квасног теста за замрзаване пекарске производе". Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 2007. https://www.cris.uns.ac.rs/record.jsf?recordId=71246&source=NDLTD&language=en.

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Савремено пекарство у нашој земљи, још увек, у највећој мери подразумева производњу хлеба и пекарских производа<em> in situ</em>. Припрема пекарских производа у кућним условима своди се, готово искључиво, на мешење према традиционалноммоделу. Овакво понашање пекара и потрошача делимично је последица навика, али и изузетно лоше снабдевености нашег тржишта замрзнутим пекарским производима добијеним од квасног теста, као и сировинама намењеним запроизводњу истих.Циљ истраживања обухваћених докторском дисертацијом усмерен је ка дефинисању и унапређењу услова производње и финализације замрзнутих пе

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Räsänen, Janne. "Prefermented frozen lean wheat doughs /." Espoo : Technical Research Centre of Finland, 1998. http://www.vtt.fi/inf/pdf/publications/1998/P352.pdf.

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Książki na temat "Frozen dough"

1

Cauvain, Stan. The freezing and retarding of fermented doughs. Chipping Campden: Campden & Chorleywood Food Research Association, 1996.

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Yancey, Dwayne. When hell froze over: The untold story of Doug Wilder : a Black politician's rise to power in the South. [Dallas, Tex.]: Taylor Pub. Co. in association with the Roanoke Times & World-News, 1988.

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Kids' Ideas with Frozen Dough. Rhodes International, Inc., 2000.

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Kids' Ideas with Frozen Dough. Rhodes Intl Inc, 2000.

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Karel, Kulp, Lorenz Klaus J. 1936-, and Brümmer Jürgen-Michael, eds. Frozen & refrigerated doughs and batters. St. Paul, Minn: American Association of Cereal Chemists, 1995.

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Company, Pillsbury. The big book of easy baking with refrigerated dough. 2014.

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Breads, Rhodes. Rhodes Fresh Ideas with Frozen Dough (lay-flat binder, wipe clean pages). Evans Book, 1998.

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Rasanen, Janne. Prefermented frozen lean wheat doughs. 1998.

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Parker, Philip M. The 2007-2012 World Outlook for Frozen Doughs and Batters Made from Purchased Flour. ICON Group International, Inc., 2006.

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The 2006-2011 World Outlook for Frozen Doughs and Batters Made from Purchased Flour. Icon Group International, Inc., 2005.

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Części książek na temat "Frozen dough"

1

Stauffer, C. E. "Frozen dough production." In Advances in Baking Technology, 88–106. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4899-7256-9_4.

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Cauvain, Stanley P. "Frozen Dough and Par-baked Products." In Bakery Products Science and Technology, 523–37. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118792001.ch30.

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Serventi, L. "Effect of Soy Addition on Microwavable Parbaked Frozen Doughs." In Magnetic Resonance in Food Science, edited by J. Sachleben and Y. Vodovotz, 115–25. Cambridge: Royal Society of Chemistry, 2009. http://dx.doi.org/10.1039/9781847559494-00115.

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Domingues, D., and C. Dowd. "Frozen Dough." In Encyclopedia of Food Grains, 354–58. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-12-394437-5.00155-8.

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Domingues, D., and C. Dowd. "Frozen Dough." In Reference Module in Food Science. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-08-100596-5.00155-4.

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Edel Leon, Alberto, Mar¬°a Cristina Anon, and Alain Le Bail. "Effect of Freezing on Dough Ingredients." In Handbook of Frozen Foods. CRC Press, 2004. http://dx.doi.org/10.1201/9780203022009.ch31.

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Gerardo-Rodríguez, J. E., B. Ramírez-Wong, P. I. Torres-Chávez, A. I. Ledesma-Osuna, E. Carvajal-Millán, J. López-Cervantes, and M. I. Silvas-García. "A Comparison between Part-Baking Bread and Frozen Dough Processes." In Food Process Engineering and Quality Assurance, 19–37. Apple Academic Press, 2018. http://dx.doi.org/10.1201/9781315232966-2.

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Inoue, Yoshifumi, and Walter Bushuk. "Effects of Freezing, Frozen Storage, and Thawing on Dough and Baked Goods." In Freezing Effects on Food Quality, 367–400. CRC Press, 2019. http://dx.doi.org/10.1201/9780203755495-10.

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Le-Bail, A., and D. Gabric. "Improving the quality of bread made from partially baked, refrigerated and frozen dough." In Breadmaking, 661–86. Elsevier, 2012. http://dx.doi.org/10.1533/9780857095695.4.661.

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Le-Bail, A., and D. Gabric. "Improving the quality of bread made from partially baked, refrigerated and frozen dough." In Breadmaking, 589–617. Elsevier, 2020. http://dx.doi.org/10.1016/b978-0-08-102519-2.00021-9.

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