AACC. (2000a) AACC Method 42-50 Mold and yeasts
counts (10th ed.). St. Paul MN: AACC.
AACC. (2000b) AACC Method 89-01 Yeast activity,
gas production (10th ed.). St. Paul MN: AACC.
Armians, R. M. (1977). Effect of anti-staling
compounds on Iranian Sangak bread. MSc. thesis,
University of Shiraz, Shiraz. (In Farsi)
Autio, K., and Sinda, E. (1992). Frozen doughs:
rheological changes and yeast viability. Cereal
chemistry, 69(4), 409-413.
Dumont, F., Marechal, P. A., and Gervais, P. (2003).
Influence of cooling rate on Saccharomyces
cerevisiae destruction during freezing:
unexpected viability at ultra-rapid cooling rates.
Cryobiology, 46(1), 33-42.
Gabric, D., Ben-Aissa, F., Le-Bail, A., Monteau, J.,
and Curic, D. (2011). Impact of process
conditions on the structure of pre-fermented
frozen dough. Journal of Food Engineering,
105(2), 361-366.
Kenny, S., Wehrle, K., Dennehy, T., and Arendt, E.
(1999). Correlations between empirical and
fundamental rheology measurements and baking
performance of frozen bread dough. Cereal
chemistry, 76(3), 421-425.
LeBail, A., Grinand, C., Cleach, S. L., Martinez, S.,
and Quilin, E. (1999). Influence of storage
conditions on frozen French bread dough.
Journal of Food Engineering, 39(3), 289-291.
Le Bail, A., and Goff, H. D. (2008). Freezing of
Bakery and Dessert Products. In J. A. Evans
(Ed.), Frozen Food Science and Technology, (pp.
184-204). UK: Blackwell Publishing.
Le-Bail, A., Nicolitch, C., and Vuillod, C. (2010).
Fermented frozen dough: impact of prefermentation
time and of freezing rate for a prefermented
frozen dough on final volume of the
bread. Food and Bioprocess Technology, 3(2),
197-203.
Meziani, S., Ioannou, I., Jasniewski, J., Belhaj, N.,
Muller, J. M., Ghoul, M., and Desobry, S. (2012).
Effects of freezing treatments on the fermentative
activity and gluten network integrity of sweet
dough. LWT-Food Science and Technology,
46(1), 118-126.
Payan, R. (1998). Introduction to Cereal Technology.
Tehran: Nopardazan. (In Farsi)
Phimolsiripol, Y., Siripatrawan, U., Tulyathan, V., and
Cleland, D. J. (2008). Effects of freezing and
temperature fluctuations during frozen storage on
frozen dough and bread quality. Journal of Food
Scince and Technology, 43(10), 1759-1762.
Rasanen, J., Laurikainen, T., and Autio, K. (1997).
Fermentation stability and pore size distribution
of frozen prefermented lean wheat doughs.
Cereal chemistry, 74(1), 56-62.
Van Dijck, P., Gorwa, M. F., Lemaire, K., Teunissen,
A., Versele, M., Colombo, S., Dumortier, F., Ma,
P., Tanghe, A., and Loiez, A. (2000).
Characterization of a new set of mutants deficient
in fermentation-induced loss of stress resistance
for use in frozen dough applications.
International journal of food microbiology, 55(1),
187-192.
Yi, J., and Kerr, W. L. (2009). Combined effects of
freezing rate, storage temperature and time on
bread dough and baking properties. LWT-Food
Science and Technology, 42(9), 1474-1483.