ShareFreezing and thawing: how to obtain an "opera" cake in 30 minutes.
Congélation-décongélation : comment monter un Opéra en 30 minutes ?
Author(s) : COHEN-MAUREL E.
Type of article: Article
Summary
In order to market a thawed frozen product that is just as good as a product that has never been frozen implies that the impact of processing on the final quality of the product has to be taken into account.
Details
- Original title: Congélation-décongélation : comment monter un Opéra en 30 minutes ?
- Record ID : 1999-1772
- Languages: French
- Source: Process - n. 1134
- Publication date: 1998/01
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Thawing; Treatment; Texture; Bakery product; Pastry; Freezing; Additive
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BAKERY REFRIGERATION.
- Author(s) : JAMES P. L.
- Date : 1981/10
- Languages : English
View record
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Studies on frozen doughs. 3. Some factors invol...
- Author(s) : INOUE Y., SAPIRSTEIN H. D., TAKAYANAGI S., BUSHUK W.
- Date : 1994
- Languages : English
- Source: Cereal Chem. - vol. 71 - n. 2
View record
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FREEZE-ETCH OF EMULSIFIED CAKE BATTERS DURING B...
- Author(s) : CLOKE J. D., GORDON J., DAVIS E. A.
- Date : 1982
- Languages : English
- Source: Food Microstruct. - vol. 1 - n. 2
View record
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COMPLEXE DE PATISSERIE SURGELEE A LORIENT.
- Date : 1986
- Languages : French
- Source: Rev. gén. Froid - vol. 76 - n. 9
View record
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CHANGES OF THE TEXTURE AND QUALITY OF FROZEN BA...
- Author(s) : KULAGOWSKA A.
- Date : 1985
- Languages : Polish
- Source: Chlodnictwo - vol. 20 - n. 6
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