Studying Frozen Dough Structure Using Low-Temperature Scanning Electron Microscopy

Frozen bread dough ultrastructure as affected by duration of frozen storage and freeze-thaw cycles.

Patricia Berglund, Daniel R. Shelton, Thomas P. Freeman · Europe PMC (PubMed Central) · 1991 · 148 citations

Freeze-thaw Cycling, New Technique, Engineering +6

Low-temperature stability and the glassy state in frozen foods

H. Douglas Goff · Food Research International · 1992 · 101 citations

Frozen Foods, Freeze-thaw Cycling, Food Preservation +2

Predicting Test Bakery Requirements from Laboratory Mixing Tests

S. Zounis, Ken Quail · Journal of Cereal Science · 1997 · 47 citations

Test Bakery Requirements, Engineering, Industrial Engineering +9

Freeze-thaw stability of prefermented frozen lean wheat doughs: effect of flour quality and fermentation time

Janne Räsänen, Helena Härkönen, Karin Autio · 1995 · 26 citations

Health Sciences, Fermentation Time, Food Structure +6