Effects of Immersion Freezing and Air Freezing on the Quality of Frozen Dough and Its Baked Bread
This study investigated the effects of immersion freezing (IM) and air freezing (AF) on frozen dough properties and the quality of the resulting baked bread, aiming to provide a basis for the development and application of rapid freezing technologies in flour products. The study compared the effects...
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| Hlavní autoři: | , , , , , |
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| Médium: | Artigo |
| Jazyk: | Chinês |
| Vydáno: |
The editorial department of Science and Technology of Food Industry
2026-05-01
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| Edice: | Shipin gongye ke-ji |
| Témata: | |
| On-line přístup: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025050100 |
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