Frozen Bakery
Abstract
Supply of convenience products is increasing, also within bakery products. The market share of prebake products has doubled in the year 2005-2012. Freezing of dough often causes some quality losses in the final product. In this Project the focus of this cooperative research shall be the investigation of measures to be taken to improve the quality of frozen bakery products. This works ranges from raw material over dough preparation, freezing, storage as well as packaging.
keywords bread weat
Publikationen
Influence of wheat flour quality on bread made from pre-fermented frozen dough
Autoren: Frauenlob, J; Moriano, M; D'Amico, S; Schönlechner, R; Jahr: 2016
Conference & Workshop proceedings, paper, abstract
Einfluss der Frostung auf die Qualität von vorgegarten TK-Teiglingen
Autoren: Frauenlob, J; Tatschl, E; D'Amico, S; Schoenlechner, R; Jahr: 2017
Conference & Workshop proceedings, paper, abstract
Project staff
Regine Schönlechner
Assoc. Prof. Dr. Regine Schönlechner
regine.schoenlechner@boku.ac.at
Tel: +43 1 47654-75240
BOKU Project Leader
10.04.2014 - 31.08.2017
Johannes Frauenlob
Dipl.-Ing. Johannes Frauenlob
johannes.frauenlob@boku.ac.at
Project Staff
01.10.2015 - 31.12.2016
Katharina Hanz
Dipl.-Ing. Katharina Hanz
katharina.hanz@boku.ac.at
Tel: +43 1 47654-75241
Project Staff
10.04.2014 - 31.08.2017
Henry Jäger
Univ.Prof. Dr.Ing. Henry Jäger
henry.jaeger@boku.ac.at
Tel: +43 1 47654-75233
Project Staff
10.04.2014 - 31.08.2017
BOKU partners
External partners
Austrian Research and Testing Centre Arsenal
none
partner
ecoplus. The Business Agency of Lower Austria
none
partner