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TESTS WERE CARRIED OUT ON SOME PERISHABLE BAKERY PRODUCTS TO DETERMINE BEHAVIOUR DURING FREEZING. THESE PRODUCTS APPEAR TO FREEZE BETWEEN 270 AND 263 K (-3 AND -10 DEG C). STORAGE EXPERIMENTS AT A TEMPERATURE OF 269 K (-4 DEG C) FOR ONE WEEK, HAVE SHOWN EXCELLENT BACTERIAL STABILITY, BUT A CONSIDERABLE REDUCTION IN SENSORY QUALITY. PRESERVATION AND STORAGE AT 269 K OFFER INTERESTING BUT LIMITED POSSIBILITIES, A CONDITION BEING THATTHESE PRODUCTS HAVE A FREEZING POINT BELOW ZERO, AND THAT THEY ARE PROPERLY PACKED.
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Pages: 1988-1
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Details
- Original title: DEEP-COOLED STORAGE OF COMPOSITE BAKERY PRODUCTS.
- Record ID : 1990-1516
- Languages: English
- Source: Cold chains in economic perspective.
- Publication date: 1988/05/17
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
-
PREPARATION OF DOUGH FOR FRUIT PASTRIES TO BE F...
- Author(s) : CRADDOCK M.
- Date : 1988
- Languages : Spanish
- Source: Alimentos - vol. 13 - n. 3
View record
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QUALITY CONSIDERATIONS IN FREEZING OF DOUGH AND...
- Author(s) : LINKO P., KARHUNEN A.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 745-749; 1 fig.; 4 tabl.; 16 ref.
View record
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QUALITY OF FROZEN FOOD PRODUCTS IN PPCH IN LODZ.
- Author(s) : OSTOJSKA A., KRAKOWIAK B.
- Date : 1990
- Languages : Polish
- Source: Chlodnictwo - vol. 25 - n. 12
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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
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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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