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- W1977239304 abstract "A laboratory scale no-time frozen dough procedure that approximates Canadian commercial practice has been developed and used to study the effects of ingredients and processing conditions on the bread quality of a straight grade Canada Western Red Spring (CWRS) wheat flour during prolonged storage (2 days to 26 weeks). All treatments (baking absorption level, mixing energy input, mixer type, fermentation and intermediate proof times, removal of oxidant and/or dough strengthening conditioners and partial freeze-thaw cycles) had significant effects (P ≤ 0.05) upon bread quality (loaf volume and/or bread score). In general, these effects were more pronounced with extended frozen storage time. High baking absorption, undermixing, bulk fermentation (> 1 h) and removal of oxidant and/or surfactants had the most dramatic effects. Addition of a very strong flour at 30% to strengthen the CWRS wheat flour had no significant effect (P ≥ 0.05) upon bread quality under optimum conditions." @default.
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- W1977239304 date "1996-10-01" @default.
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- W1977239304 title "Effects of ingredients and processing conditions on the frozen dough bread quality of a Canada Western Red Spring wheat flour during prolonged storage" @default.
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- W1977239304 doi "https://doi.org/10.1016/s0963-9969(96)00070-1" @default.
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