Jurnal Agriovet
Vol. 1 No. 2 (2019): JURNAL AGRIOVET

A REVIEW: ADVANCE IN FROZEN DOUGH IMPROVER TECHNOLOGY OF BREAD

Bahlina Mohd Nur (Univeristas Syiah Kuala)
Cut Nilda (Universitas Syiah Kuala)

Article Info

Publish Date
29 Apr 2019

Abstract

Bread is food that has a short shelf life and some chemical and physical changes during the storage. One effort that can be improved these deficiencies is by making frozen dough. This article aims to gain information related to processing of frozen dough, the factors that affect its damage and the latest technology in the process of frozen dough. Frozen dough is bread dough stored in freezing after the moulding stage. This method can extend bread shelf life by preventing contamination of microorganisms. Innovation in frozen dough technology aims to reduce physical and chemical changes such as freezing technology assisted by ultrasound, pre-treatment of frozen dough, addition of special ingredients, and frozen storage conditions. Key words : bread, frozen dough, storage

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Journal Info
Jurnal Agriovet
Website

Abbrev

agriovet

Publisher

Universitas Kahuripan Kediri

Subject

Earth & Planetary Sciences Environmental Science

Description

Jurnal Agriovet merupakan jurnal yang mewadahi artikel hasil penelitian dan kajian bidang pertanian, peternakan, ketahanan pangan, kebijakan pertanian, ilmu tanah dan tanaman, teknologi dan industri pertanian, ekonomi pertanian, dan agribisnis.Terbit dua kali dalam setahun yaitu bulan April dan ...