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Production of frozen dough products – Profession – 2005 – ISBN 5-93913-070-4

Production of frozen dough products
49.99 €
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Production of frozen dough products
49.99 €
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The scientific principles and technologies of working with frozen dough are considered. This book will be useful for developers of frozen dough technology, specialists of enterprises specializing in the production of frozen semi-finished products or planning to develop this direction. It can also be used in programs for training graduates and masters at universities where training is conducted in the specialty 270300. The book presents methods and results of experiments on freezing, storing, defrosting and proofing dough pieces, as well as on baking different types of bakery products. This book is of great interest to specialists working in mini-bakeries at supermarkets.
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