ShareEffect of cooling and freezing on the flaking of pre-cooked bread.
Effet du refroidissement et de la congélation sur l'écaillage du pain précuit.
Author(s) : LEBAIL A., MONTEAU J. Y., HAMDAMI N., et al.
Type of article: Article
Summary
It is commonplace today to buy bread that has been frozen. However, this bread is a fragile product as it must be cooked in two stages, before and after freezing. This study shows the conditions ensuring that frozen pre-cooked bread has the best possible appearance following its final baking.
Details
- Original title: Effet du refroidissement et de la congélation sur l'écaillage du pain précuit.
- Record ID : 2005-2123
- Languages: French
- Source: Rev. gén. Froid - n. 1053
- Publication date: 2005/05
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Bread; Chilling; Quality; Bakery product; Freezing
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THE CONTROL OF DOUGH FERMENTATION BY LOW TEMPER...
- Author(s) : TANAKA Y.
- Date : 1983
- Languages : Japanese
- Source: Refrigeration - vol. 58 - n. 674
View record
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EUROPAIN. LA < FILIERE FROID >.
- Date : 1990
- Languages : French
- Source: Filière Farine - vol. 3 - n. 20
View record
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CONSERVATION DES PATES AU FROID ET RESEAU GLUTI...
- Author(s) : CALVEL R.
- Date : 1985
- Languages : French
- Source: Rev. Fabr. - vol. 60 - n. 6-7
View record
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LA REFRIGERATION DES PATES EN BOULANGERIE ARTIS...
- Author(s) : GUINET R., BURE J.
- Date : 1986
- Languages : French
- Source: Rev. gén. Froid - vol. 76 - n. 2
View record
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LE FROID EN BOULANGERIE-PATISSERIE.
- Author(s) : SOEBERT C.
- Date : 1986
- Languages : French
- Source: La revue pratique du froid et du conditionnement d'air - vol. 40 - n. 618
View record