Baking performance and quality of breads from frozen bread dough
This study was conducted to determine the baking performance and quality of frozen bread dough as affected by varying rate of incorporating yeast of one particular commercial brand, and length of time of frozen storage. Three levels of rate of using yeast in the preparation of yeast mixture (sponge)...
| Xuất bản năm: | Journal of the Philippine Association for Technology in Home Economics in State Colleges and Universities, Inc. Vol. 1, no. 1 (Apr. 2000), 9-14 |
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| Tác giả chính: | |
| Định dạng: | Bài viết |
| Ngôn ngữ: | English |
| Được phát hành: |
2000
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| Những chủ đề: |