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FREEZING OF BAKERY PRODUCTS.

SURGELATION DES PRODUITS A BASE DE PATES.

Author(s) : DEVEAUX R.

Type of article: Article

Summary

THE AUTHOR DEFINES THE DIFFERENT CATEGORIES OF BAKERY PRODUCTS: BATTER, PASTRY, DOUGH AND REPORTS THEIR FREEZING PROCESSES, DESCRIBING THE PHENOMENA OCCURRING DURING THESE AND THE WATER MIGRATION PHENOMENON DURING STORAGE. FOR THE TREATMENT OF DOUGH FERMENTED OR NOT PRIOR TO FREEZING, HE DISCUSSES THE PHYSICAL, CHEMICAL AND BIOCHEMICAL REQUIREMENTS TO BE TAKEN INTO ACCOUNT. G.G.

Details

  • Original title: SURGELATION DES PRODUITS A BASE DE PATES.
  • Record ID : 1985-0662
  • Languages: French
  • Source: Rev. gén. Froid - vol. 74 - n. 3
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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