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APPLYING FREEZING TO NON-GLUTEN BREAD DURABILITY.

[In Polish. / En polonais.]

Author(s) : KULAGOWSKA A., WLODARCZYK M.

Type of article: Article

Summary

TESTS WERE CARRIED OUT TO CLASSIFY WHETHER THE PROCESS OF FREEZING MIGHT BE APPLIED TO EXTEND DURABILITY OF NON-GLUTEN BREAD. IT WAS PROVED THAT FREEZING AND STORING AT 258 K (-15 DEG C), MORE OR LESS 1 K, EXTENDS THE PERIOD OF FRESHNESS BY UP TO 4 WEEKS. THE BREAD MUST NOT BE STORED LONGER THAN 48 HOURS AFTER THAWING.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1990-1515
  • Languages: Polish
  • Source: Chlodnictwo - vol. 24 - n. 6
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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