Optimized Fermentation and Freezing Conditions for Ready-to-Proof and Ready-to-Bake Frozen Dough of Sweet Bread
The processing conditions for ready-to-proof (RTP) and ready-to-bake (RTB) frozen sweet bread doughs were optimized using response surface methodology. A central composite design determined four factors and the tested range for each factor: a first fermentation time of 15~45 min, a second fermentati...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-08-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/11/17/7904 |