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Effect 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

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