Share

Freezing rate and quality: application to the freezing of raw bread dough.

Vitesse de congélation et qualité : application à la congélation des pâtes à pain crues.

Author(s) : LE BAIL A., HAVET M., PASCO M., CHOUROT J. M.

Type of article: Article

Summary

The expression of the cooling rate during freezing is used to estimate the freezing rate. Cylinders of bread dough were frozen in a tunnel with three different freezing conditions. Gassing power of the yeasted dough (Saccharomyces cerevisiae) after thawing were obtained with regards to the location. A finite difference scheme was used to model freezing of an infinite cylinder of bread dough and to calculate freezing rates. Experimental results pointed out that gassing power and thus the freezing rate were both location dependent. The influence of the beginning criterion and of the ending criterion for freezing are related to the freezing rate expressions.

Details

  • Original title: Vitesse de congélation et qualité : application à la congélation des pâtes à pain crues.
  • Record ID : 1998-3698
  • Languages: French
  • Source: Rev. gén. Froid - vol. 87 - n. 978
  • Publication date: 1997/11
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (8)
See the source

Indexing