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Application of an ice nucleation-active protein to food processing.

[In Japanese. / En japonais.]

Author(s) : FUNAKI J.

Type of article: Article

Summary

The author tried to use an ice nucleation-active (INA) protein to improve the quality of foods that had undergone a freezing process. The ice cream mix without the INA protein did not freeze at -5°C, whereas that with the INA protein froze at the same temperature. The presence of the INA protein also made it possible to reduce the time required for freezing the ice cream mix by half at -10°C. The bread made from the dough frozen with the INA protein was the larger in loaf volume, the softer in a texture and had fewer fish-eye like blisters than that without the INA protein.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 2010-1215
  • Languages: Japanese
  • Source: Refrigeration - vol. 84 - n. 985
  • Publication date: 2009/11
  • Document available for consultation in the library of the IIR headquarters only.

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