ShareCHANGES OF THE TEXTURE AND QUALITY OF FROZEN BAKERY PRODUCTS DURING STORAGE.
[In Polish. / En polonais.]
Author(s) : KULAGOWSKA A.
Type of article: Article
Summary
THE SUBJECT OF THE TESTS WERE CHANGES OF THE TEXTURE AND QUALITY OF BAKERY PRODUCTS FROZEN AT 243 K AND STORED AT 251 K DURING 12 WEEKS. THAWING TEST WAS EFFECTED BY MEANS OF INITIAL AND SUBSEQUENT CONTROLS. TO ESTIMATE THE BAKERY QUALITY THE FOLLOWING ELEMENTS WERE CHOSEN: TEXTURE PROFILES ANALYSIS AS WELL AS THE CONTENT OF THE FURFUROL, GREASES, SACCHARIDES, THE HUMIDITY AND ORGANOLEPTIC ANALYSIS.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1986-1141
- Languages: Polish
- Source: Chlodnictwo - vol. 20 - n. 6
- Publication date: 1985
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
-
ACCEPTABILITY OF FROZEN WHITE SLICED BREAD.
- Author(s) : GORMLEY T. R.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 750-753; 5 tabl.; 11 ref.
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REDUCTION IN THE QUALITY DEFICIENCIES OF FROZEN...
- Author(s) : JANKE H. C.
- Date : 1988
- Languages : German
- Source: Brot Backwaren - vol. 36 - n. 9
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QUALITE DES PATES CRUES SURGELEES.
- Author(s) : ROUSSEAU J. F.
- Date : 1990
- Languages : French
- Source: Filière Farine - vol. 3 - n. 18
View record
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CHOICE OF THE MOST APPROPRIATE THAWING TEMPERAT...
- Author(s) : KULAGOWSKA A.
- Date : 1987
- Languages : Polish
- Source: Chlodnictwo - vol. 22 - n. 11
View record
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QUALITE DES PRODUITS DE BOULANGERIE CONSERVES A...
- Author(s) : KULAGOWSKA A.
- Date : 1987/08/24
- Languages : French
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
View record