ShareFROZEN BREADS COULD BE MICRO-WAVE PROCESSED IN THE FUTURE.
Author(s) : PATEL K., HALLERBACH C., BERGAN J.
Type of article: Article
Summary
EFFECTS OF SOME FREEZING AND THAWING CONDITIONS AND OF THE TYPE OF PACKAGING ON THE ORGANOLEPTIC PROPERTIES AND STORAGE LIFE OF RYE BREAD. COMPARISON OF WATER LOSSES, IN TERMS OF THAWING AND WARMING TIMES BY MICROWAVES, OF BREADS WRAPPED IN COATED PAPER AND UNDER A POLYETHYLENE FILM. DETERMINATION OF OPTIMUM PROCESSING CONDITIONS. (Bull. bibliogr. CDIUPA , FR., 14, N.12, DEC. 1980, 11 ; 149982.
Details
- Original title: FROZEN BREADS COULD BE MICRO-WAVE PROCESSED IN THE FUTURE.
- Record ID : 1981-1274
- Languages: English
- Source: Bakers' Dig. - vol. 54 - n. 5
- Publication date: 1980/12
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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QUALITY CONSIDERATIONS IN FREEZING OF DOUGH AND...
- Author(s) : LINKO P., KARHUNEN A.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 745-749; 1 fig.; 4 tabl.; 16 ref.
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QUALITE DES PRODUITS DE BOULANGERIE CONSERVES A...
- Author(s) : KULAGOWSKA A.
- Date : 1987/08/24
- Languages : French
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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CHANGEMENTS DE TEXTURE ET DE QUALITE DU PAIN CO...
- Author(s) : KULAGOWSKA A.
- Date : 1983/08/07
- Languages : French
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
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ACCEPTABILITY OF FROZEN WHITE SLICED BREAD.
- Author(s) : GORMLEY T. R.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 750-753; 5 tabl.; 11 ref.
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QUALITE DES PATES CRUES SURGELEES.
- Author(s) : ROUSSEAU J. F.
- Date : 1990
- Languages : French
- Source: Filière Farine - vol. 3 - n. 18
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