期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2007
卷号：I
期号：XXX
页码：71-75
出版社：Galati University Press
摘要：The quality of frozen prebaked bread is conditioned, besides the processing technology, by the establishment of an optimum recipe which contains those ingredients which can reduce to the minimum the negative effects of frozen and defrosting. In order to optimize the DATEM, ¦Á-amylase and xylanase additions in the manufacturing recipe of frozen prebaked bread a type 33factorial optimization model was used. The finished products were analyzed regarding volume, porosity and elasticity
关键词：frozen prebaked bread; factorial model optimization
