Effects of trehalose and dough additives incorporating enzymes on physical characteristics and sensory properties of frozen savory Danish dough
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DOI: 10.1016/j.lwt.2017.08.048
Abstract: Abstract For economic reasons dough freezing technique is nowadays commonly employed in bakery business. There are, however, several issues connected with this technology. To improve the quality of a ready product, baked from frozen dough,… read more here.
Keywords: dough; dough additives; danish dough; effects trehalose ... See more keywords