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Freezing of bakery products: energy and quality stakes.

Congélation des produits de boulangerie : enjeux énergétiques et qualitatifs.

Author(s) : LE BAIL A., DESSEV T., CHERIER S., et al.

Type of article: Article

Summary

The technology of bake-off ("Bake Off Technology" - BOT) applied to bread is developing rapidly. This technology can be presented as an integrated technology based on the mass production of semi-finished bakery products on an industrial scale. These products are finally processes in baking stations. The freezing is quite often used in BOT with the aim of increasing the shelf life of loaves of bread. This paper presents a study on the impact of selected process parameters on the energy demand during the freezing of partially baked bread. The results show that the fans require a lot of energy, outlines the need to optimize the processing conditions. Quality issues are also discussed.

Details

  • Original title: Congélation des produits de boulangerie : enjeux énergétiques et qualitatifs.
  • Record ID : 2010-0866
  • Languages: French
  • Source: Revue générale du Froid & du Conditionnement d'air - vol. 99 - n. 1098
  • Publication date: 2009/11

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