Effect of frozen storage and freeze–thaw cycles on the rheological and baking properties of frozen doughs

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

Principles of cereal science and technology (2nd edn)

R. Lászity · Trends in Food Science & Technology · 1994 · 143 citations

Engineering, Botany, Sustainable Agriculture +8

Frozen doughs: rheological changes and yeast viability.

Karin Autio, E. Sinda · Europe PMC (PubMed Central) · 1992 · 106 citations

Rheological Measurement, Unyeasted Frozen Doughs, Rheological Property +7

Studies on frozen doughs. II. Flour quality requirements for bread production from frozen dough.

Yoshifumi Inoue, W. Bushuk · Europe PMC (PubMed Central) · 1992 · 104 citations

Flour Quality Requirements, Food Engineering, Grain Quality +2

Staling of Bread as Affected by Waxy Wheat Flour Blends

Monisha Bhattacharya, Sofía V. Erazo‐Castrejón, Douglas C. Doehlert et al. · Cereal Chemistry · 2002 · 101 citations

Shelf Life, Expensive Shortenings, Grain Quality +2