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CHANGES IN TEXTURE AND QUALITY OF FROZEN BREAD IN COLD STORAGE.

CHANGEMENTS DE TEXTURE ET DE QUALITE DU PAIN CONGELE PENDANT L'ENTREPOSAGE FRIGORIFIQUE.

Author(s) : KULAGOWSKA A.

Summary

ORGANOLEPTIC AND PHYSICO-CHEMICAL TESTING WAS DONE ON FRESH BREAD AND AFTER 2, 4, 6, 8, 10 AND 12 WEEKS OF STORAGE AT 251 K (-22 DEG C). THE TERMPERATURE OF 308 K (35 DEG C) AND THE RH OF THE AIR 56-60% WERE THE THAWING PARAMETERS. THE QUALITY OF THE BREAD HAS BEEN ESTIMATED BY ANALYSIS OF TEXTURE PROFILE (HARDNESS, FLEXIBILITY, COHESION AND THE CHEWING-AND GUMMY-LIKE QUALITIES) AND CONTENTS OF FURFURAL, FAT, SUGAR, HUMIDITY AND THE ORGANOLEPTIC TESTING RESULTS. IT WAS STATED THAT FROZEN BREAD STORED UP TO 6 WEEKS WAS OF VERY GOOD QUALITY.

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Details

  • Original title: CHANGEMENTS DE TEXTURE ET DE QUALITE DU PAIN CONGELE PENDANT L'ENTREPOSAGE FRIGORIFIQUE.
  • Record ID : 1986-0291
  • Languages: French
  • Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
  • Publication date: 1983/08/07
  • Document available for consultation in the library of the IIR headquarters only.

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