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ADVANCES IN THE INDUSTRIAL PRODUCTION OF FRENCH BREAD.

EVOLUTION DES TECHNIQUES DE PRODUCTION INDUSTRIELLE DU PAIN FRANCAIS.

Author(s) : MAITRE H.

Type of article: Article

Summary

REVIEW OF DIFFERENT INDUSTRIAL METHODSFOR PRODUCING BREAD IN FRANCE (15-17% OF OVERALL CONSUMPTION). THE AUTHOR CLASSIFIES THE TECHNIQUES USED INTO 4 CATEGORIES: TRADITIONAL TECHNIQUE, FROZEN DOUGHS (RISEN OR NOT RISEN), PRECOOKED BREAD (FRESH AND FROZEN), AND TRANSPORT OFRISING DOUGH. HE ILLUSTRATES THESE CATEGORIES WITH COMPARATIVE DIAGRAMS DETAILING SUCCESSIVE OPERATIONS. RECENT ADVANCES IN EACH TECHNIQUE AND FORESEEABLE DEVELOPMENTS ARE ALSO ANALYSED. J.R.

Details

  • Original title: EVOLUTION DES TECHNIQUES DE PRODUCTION INDUSTRIELLE DU PAIN FRANCAIS.
  • Record ID : 1991-2332
  • Languages: French
  • Subject: Figures, economy
  • Source: Ind. aliment. agric. - vol. 108 - n. 1-2
  • Publication date: 1991/01
  • Document available for consultation in the library of the IIR headquarters only.

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