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Frozen Dough and Bread Quality

Frozen Dough and Bread Quality

Hardcover

Series: Methods and Protocols in Food Science

Technology & Engineering

ISBN10: 1071652052
ISBN13: 9781071652053
Publisher: Humana
Published: Aug 7 2026
Pages: 164
Weight: 1.14
Height: 0.61 Width: 7.28 Depth: 10.02
Language: English
This book details the most up-to-date methods and protocols about frozen dough and related bread. Chapters cover a wide range of topics, including frozen dough preparation, bread baking, and the quality analysis of the frozen dough and related bread. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols and contain notes on how to avoid and solve typical problems.

Also from

Zhang, Guoqiang

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Technology & Engineering