Share

CHOICE OF THE MOST APPROPRIATE THAWING TEMPERATURE FOR FROZEN AND STORED PASTRY.

[In Polish. / En polonais.]

Author(s) : KULAGOWSKA A.

Type of article: Article

Summary

PASTRY (ORDINARY BREAD) WAS FROZEN AND THEN STORED FOR 3 MONTHS AT 255 K (-18 DEG C) + OR -2 K. THAWING WAS CARRIED OUT UNDER CONTROLLED CONDITIONS AT TEMPERATURES OF 308, 323 AND 453 K (35, 50 AND 180 DEG C). FOLLOWING PHYSICAL AND CHEMICAL TESTS, IT WAS FOUND THAT THAWING AT 323 K GAVE THE BEST RESULTS IN TERMS OF PRODUCT QUALITY.

Details

  • Original title: [In Polish. / En polonais.]
  • Record ID : 1988-1961
  • Languages: Polish
  • Source: Chlodnictwo - vol. 22 - n. 11
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (5)
See the source

Indexing