Share

IIR document

Freezing of bakery products with fruit filling; mitigation of water migration between cake and filling thanks to the sucrose equivalent model.

Number: 1052

Author(s) : DILER G., CRUCEAN D., RANNOU C., ROZE M., LE BAIL P.

Summary

Freezing of pound cake with fruit filling addresses stakes in terms of water migration between the filling and the cake exposing cake to dehydrate for example. The adjustment of the water activity in frozen conditions in the case of a binary food is a difficult topic. The sucrose equivalent model can be used for this purpose; it allows the predictive determination of the water activity based on the food formulation and on its water content. Cake and a fruit filling will be considered as a model system. Extrapolation of water activity in frozen state will be proposed to show how formulation can be adjusted to anticipate any risk of water transfer.

Available documents

Format PDF

Pages: 7 p.

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Freezing of bakery products with fruit filling; mitigation of water migration between cake and filling thanks to the sucrose equivalent model.
  • Record ID : 30032539
  • Languages: English
  • Subject: Technology
  • Source: 8th IIR International Conference on Sustainability and the Cold Chain. Proceedings: June 9-11 2024
  • Publication date: 2024/06/11
  • DOI: http://dx.doi.org/10.18462/iir.iccc2024.1052

Links


See other articles from the proceedings (84)
See the conference proceedings

Indexing