Quality of baked Pan de Sal as affected by dough freezing rate
Effects of freezing of dough on the quality of baked pan de sal were determined. Molded and scaled pan de sal dough was frozen using two methods, slow freezing using an upright freezer and rapid freezing using an air blast freezer. The frozen doughs were stored in an upright freezer with a temperatu...
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| Format: | Thesis |
| Language: | English |
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2002.
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