Effects of Frozen Dough Recipe and Processing Conditions on Bread Quality
碩士 === 國立臺灣海洋大學 === 食品科學系 === 94 === The effects of yeasts and anti-frozen reagents on the qualities of frozen dough and breads made from the dough were investigated. The optimal frozen dough recipe and processing conditions for high quality bread making were also studied. Four kinds of yeasts inclu...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2006
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| Online Access: | http://ndltd.ncl.edu.tw/handle/64140373271254884611 |