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几种冷冻面团面包的生产技术探讨 被引量:4

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摘要 在面包的生产过程中,运用冷冻原理与技术来处理面包坯的半成品,是20世纪50年代发展起来的面包生产新工艺。经过冷冻处理使面包坯在半成品阶段保留或储藏若干时间,等到需用时经解冻处理,而后接上后续工序,继续余下的生产流程。
作者 楚炎沛
出处 《食品工业》 北大核心 2003年第6期20-22,共3页 The Food Industry
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  • 2张忠慧,黄卫宁.流态起酥油对冷冻面团烘焙特性的影响研究[J].中国油脂,2005,30(12):61-64. 被引量:5
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