ShareCOMPRESSIBILITY OF BAKED GOODS AFTER CARBON DIOXIDE ATMOSPHERE PROCESSING AND STORAGE.
Author(s) : KNORR D.
Type of article: Article
Summary
COMPARISON OF THE TEXTURE AND COMPRESSIBILITY OF DIFFERENT TYPES OF BREAD STORED EITHER IN AIR OR IN AN ATMOSPHERE ENRICHED WITH CO2 IN CONTAINERS OR FLEXIBLE WRAPPINGS. STORAGE IN A CARBON DIOXIDE ATMOSPHERE DECREASES THE COMPRESSIBILITY OF ALL TYPES OF BREAD AND AN INCREASE IN THEIR WATER ACTIVITY IS ALSO OBSERVED. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-224290.
Details
- Original title: COMPRESSIBILITY OF BAKED GOODS AFTER CARBON DIOXIDE ATMOSPHERE PROCESSING AND STORAGE.
- Record ID : 1988-0223
- Languages: English
- Source: Cereal Chem. - vol. 64 - n. 3
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
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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APPLYING FREEZING TO NON-GLUTEN BREAD DURABILITY.
- Author(s) : KULAGOWSKA A., WLODARCZYK M.
- Date : 1989
- Languages : Polish
- Source: Chlodnictwo - vol. 24 - n. 6
View record
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CHANGES IN FROZEN BREAD QUALITY DURING COLD STO...
- Author(s) : FIK M., SUROWKA K.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
View record
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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
View record
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ENZYME TREATMENT OF FLOUR. WILL IT HELP FROZEN ...
- Author(s) : HIMMELSTEIN A.
- Date : 1984
- Languages : English
- Source: Bakers' Dig. - vol. 58 - n. 5
View record