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Rozprawy doktorskie na temat „Frozen dough”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 1 lutego 2022

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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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4

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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5

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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7

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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8

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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9

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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10

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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11

Meziani, Smaïl. "Influence du procédé de congélation sur les levures et les propriétés techno-fonctionnelles des pâtes sucrées (type Kougelhopf)." Thesis, Vandoeuvre-les-Nancy, INPL, 2011. http://www.theses.fr/2011INPL089N/document.

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Les pâtes surgelées sont relativement stables et peuvent être fabriquées à l’échelle industrielle, distribuées et cuites à la demande au moment de la vente ou de la consommation (point chaud). La congélation des pâtes sucrées induit une baisse de volume et une augmentation du temps de fermentation, ces conséquences sont dues à deux facteurs : la baisse de la production de CO2 (viabilité des levures) et la faible capacité de rétention de gaz du réseau gluténique. La perte de la qualité des pâtes congelées est accélérée durant le stockage. Cette thèse porte sur l’étude de l’effet de la congélati

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12

Hung, May Mei-Jiun. "Effect of ingredients on the quality of frozen dough." 1986. http://hdl.handle.net/2097/22084.

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13

Chin-Yeh, Tsai, and 蔡金葉. "Effect of frozen storage and thawing condition on the bread quality of frozen dough." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/67627842387396086125.

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碩士<br>國立臺灣海洋大學<br>食品科學系<br>95<br>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, it grows up sharply in recent two decades. However, how to offer a series and steady attractive products, the freezing and thawing technology of dough became importance and cannot be neglected. In order to understand the baking quality of bread made from frozen dough, four formulas of Toast, Sweet, Fren

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14

張献瑞. "Studies on the changes of quality of frozen dough sheet." Thesis, 1988. http://ndltd.ncl.edu.tw/handle/21074669795000687285.

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15

Lin, Shiou-Man, and 林秀蔓. "Research on Frozen Dough for Processing of Chinese Steamed Bread." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/96488737326596201073.

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碩士<br>輔仁大學<br>餐旅管理學系碩士班<br>95<br>Abstract The aim of this study is to apply the frozen dough manufacturing technology to the Chinese steamed bread in order to increase production capacity, maintain stable quality of the products, and offer the traditional Chinese flour food with extra quality from the modern food processing technology. The primary concern of this research work was the production of the Chinese steamed bread dough through the frozen dough manufacturing process. The prescriptive production process adopts the 3x2x2 multi-factors experimental designs and the control factors and

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16

HSIU, LIAO MEI, and 廖美琇. "Addition of Curdlan Affect the Quality of Frozen Dough and Bread." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/28998763467561518814.

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碩士<br>大葉大學<br>生物產業科技學系碩士在職專班<br>93<br>The objectives were to evaluate effect of adding curdlan on frozen dough and bread quality. Adding different percentage of curdlan (0、0.5、1 and 2 %) on dough stored at -20 ℃ and -40 ℃ with various storage time (0、1、10、20、30、45 and 60). At certain intervals, dough was taken out and made bread for analysis. There were two parts in the research. The first part was to evaluate frozen dough affected by addition of curdlan. The second part was to analyze quality of bread with various storage time. The first part of results showed properties of frozen dough. The

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17

Chen, Hung-Wen, and 陳弘文. "Effects of Frozen Dough Recipe and Processing Conditions on Bread Quality." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/64140373271254884611.

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碩士<br>國立臺灣海洋大學<br>食品科學系<br>94<br>The effects of yeasts and anti-frozen reagents on the qualities of frozen dough and breads made from the dough were investigated. The optimal frozen dough recipe and processing conditions for high quality bread making were also studied. Four kinds of yeasts including fresh yeast, Mauripan instant dry yeast, Bruggemen instant yeast and LHIS dry yeast were used at the level of 1.1% (flour basis) for making frozen dough. After frozen storage for 1, 2 and 3 weeks, the dough was competently thawed, fermented, and baked to make bread. The results of gas-production in

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18

Holm, Jill T. "The use of chemical leavening in frozen doughs." 1986. http://hdl.handle.net/2097/22079.

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19

Kuo, Tsun-Yen, and 郭正炎. "Effect of Freezing Condition ，Food gums and Emulsifier on the Quality of Frozen Dough." Thesis, 1994. http://ndltd.ncl.edu.tw/handle/80021831060768637322.

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Ren, Pei-Sia, and 任佩霞. "Application of salt-stressed and glycerol-stressed baker''s yeast on making a frozen dough─a case of toast." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/q4zv24.

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碩士<br>國立高雄餐旅大學<br>餐飲創新研發碩士學位學程<br>102<br>In this research, Make the yeast soaked in 7% salt solution and 7% glycerol solution for 40 minutes, and lead it to produce glycerol. Finally investigate the influence of these two solutions on the process of making frozen dough and its quality. The result in final fermentation time phase of this research indicates that the salt-stressed and glycerol-stressed baker''s yeast in frozen dough developed better than controlled group in the thirtieth day.The glycerol-stressed one developed best than the others in the sixtieth day and the ninetieth day.Yet, th

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21

Pacheco, Andreia. "Baker’s yeasts for use in frozen-dough technology : sugar utilization in freeze tolerant Torulaspora delbrueckii strains and elucidation of cryo-resistance mechanisms." Doctoral thesis, 2009. http://hdl.handle.net/1822/9178.

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Tese de doutoramento em Ciências (ramo de conhecimento em Biologia)<br>Bread is a central dietary item in most countries of the world. Currently, frozen dough technology is extensively used in the baking industry to supply oven-fresh bakery products to consumers and to improve labor conditions for bakers. Since freeze–thaw stress affects the viability and activity of yeast cells, one serious disadvantage of this technology is a significant reduction in leavening activity during frozen storage. To develop improved baker’s yeasts for use in frozen-doughs, yeast strains with high freeze tole

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