IIR document

CHANGES IN FROZEN BREAD QUALITY DURING COLD STORAGE.

Author(s) : FIK M., SUROWKA K.

Summary

THE EFFECT OF FREEZING AND COLD STORAGE AT261 AND 253 K (-12 AND -20 DEG C) ON THE QUALITY OF WHEAT BREAD WAS STUDIED. QUALITY WAS ASSESSED BY THE SENSORY TEST AND THE FOLLOWING PHYSICO-CHEMICAL ANALYSES: CONSISTENCY, CRUMB SWELLING ABILITY, CRUMB EXTRACT VISCOSITY, CRUMB MOISTURE, SOLUBLE SOLID CONTENT AND DIGESTIBILITY. THE AUTHORS OBSERVED THAT BREAD STORED UP TO 3 MONTHS AT 261 K AND 4 MONTHS AT 253 K HAVE AN EXCELLENT QUALITY WITHOUT SIGNIFICANT DIFFERENCES BETWEEN THE TWO LOTS OF BREAD STORED. AS THE STORAGE TEMPERATURE HAS NO BASIC EFFECT ON THE QUALITY OF WHEAT BREAD IT CAN BE STORED AT 261 K.

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Details

  • Original title: CHANGES IN FROZEN BREAD QUALITY DURING COLD STORAGE.
  • Record ID : 1988-2381
  • Languages: English
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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