Frozen dough and bread: the activities of water and ice crystals
Posted: 26 April 2013 | Guo Chen, Jan Swenson, Roel Van der Meulen, Sofie Villman (Karlsson) | No comments yet
Water is a principal constituent of dough and bread, at 40 per cent of the total mass. Ice forms when dough and bread are subjected to sub-zero temperatures. The activities of water and ice shape many aspects of the dough/bread characters. Here we sketch several of these activities, looking at how they interplay with the structure and quality of frozen dough and bread.
Water is a principal constituent of dough and bread, at 40 per cent of the total mass. Ice forms when dough and bread are subjected to sub-zero temperatures. The activities of water and ice shape many aspects of the dough/bread characters. Here we sketch several of these activities, looking at how they interplay with the structure and quality of frozen dough and bread.
Water is a principal constituent of dough and bread, at 40 per cent of the total mass. Ice forms when dough and bread are subjected to sub-zero temperatures. The activities of water and ice shape many aspects of the dough/bread characters. Here we sketch several of these activities, looking at how they interplay with the structure and quality of frozen dough and bread.
