Skip to main content
Book Chapter

Dough Retarding and Freezing

  • Cauvain S
Springer International Publishing, (2015), 183-212
DOI: 10.1007/978-3-319-14687-4_6
N/ACitations
Citations of this article
4Readers
Mendeley users who have this article in their library.
Get full text

Abstract

The principles underlying the production of un-proved dough products using retarding and deep freezing are described. The suitability of breadmaking processes and the adjustment of recipe yeast level are considered. The impacts of storage temperature and time on...

Cite

CITATION STYLE

APA

Cauvain, S. (2015). Dough Retarding and Freezing. In Technology of Breadmaking (pp. 183–212). Springer International Publishing. https://doi.org/10.1007/978-3-319-14687-4_6

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free