Frozen Dough | Freezing | Baking Processes | BAKERpedia
Quality of Bread and Cookie Baked from Frozen Dough and Batter Containing β‐Glucan‐Rich Barley Flour Fraction - Hamed - 2015 - Journal of Food Quality - Wiley Online Library
Baked Goods Category Rises with Innovation, Convenience | 2014-07-17 | Refrigerated Frozen Food | Refrigerated & Frozen Foods
Molecules | Free Full-Text | Relationship between Dough Properties and Baking Performance of Panned Bread: The Function of Maltodextrins and Natural Gums
EP0115108B1 - Frozen dough having improved frozen storage shelf life - Google Patents
Influence of three types of freezing methods on physicochemical properties and digestibility of starch in frozen unfermented dough - ScienceDirect
PDF) Effects of Yeast Freezing in Frozen Dough
Shelf Life Determination of Frozen Bread Dough Stored under Fluctuating Temperature Conditions | Semantic Scholar
Advances in present‐day frozen dough technology and its improver and novel biotech ingredients development trends—A review - Omedi - 2019 - Cereal Chemistry - Wiley Online Library
EP0115108A1 - Frozen dough having improved frozen storage shelf life - Google Patents
Baked Goods Category Rises with Innovation, Convenience | 2014-07-17 | Refrigerated Frozen Food | Refrigerated & Frozen Foods
Influence of three types of freezing methods on physicochemical properties and digestibility of starch in frozen unfermented dough - ScienceDirect
EP0115108B1 - Frozen dough having improved frozen storage shelf life - Google Patents
Rheological properties and bread quality of frozen yeast‐dough with added wheat fiber - Adams - 2017 - Journal of the Science of Food and Agriculture - Wiley Online Library
Influence of baking conditions on the extractability and immunochemical detection of wheat gluten proteins - ScienceDirect
Influence of three types of freezing methods on physicochemical properties and digestibility of starch in frozen unfermented dough - ScienceDirect
A dynamic micro-scale dough foaming and baking analysis – comparison of dough inflation based on different leavening agents - ScienceDirect
PDF) Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough | alain LEBAIL - Academia.edu
Refrigerated/Frozen Dough Products Market: Rising Demand for Convenience and Homemade Baked Goods in Global Food Industry
