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ACCEPTABILITY OF FROZEN WHITE SLICED BREAD.

Author(s) : GORMLEY T. R.

Type of article: Book chapter

Summary

WHITE SLICED PAN BREAD LOAVES (WRAPPED IN FILM) TOOK 3.5 AND 9 HR TO REACH 253 K (-20 DEG C) USING BLAST 239 K (-34 DEG C) AND SLOW FREEZING 255 K (-18 DEG C) METHODS RESPECTIVELY. THE FROZEN SAMPLES WERE STORED AT 253 K AND TOOK 9 HR TO THAW (IN THE WRAPPER) TO AMBIENT TEMPERATURE, 290 K (17 DEG C). PAIRED COMPARISON INDICATED NO STATISTICALLY SIGNIFICANT PREFERENCE FOR SLOW OR BLAST FROZEN SAMPLES BETWEEN FROZEN AND FRESH SAMPLES AFTER 4 WEEKS FROZEN STORAGE. THE DATA INDICATE THAT THE BRAND OF FROZEN WHITE SLICED BREAD TESTED WAS EQUALLY ACCEPTABLE TO FRESH BREAD FOR A PERIOD OF AT LEAST 4 WEEKS.

Details

  • Original title: ACCEPTABILITY OF FROZEN WHITE SLICED BREAD.
  • Record ID : 1985-1624
  • Languages: English
  • Source: In: Therm. Process. Qual. Foods, Elsevier - 750-753; 5 tabl.; 11 ref.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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