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The influence of freezing and frozen storage on the quality of wholemeal bread with the addition of livex was determined. It was found that freezing makes it possible to obtain a good freshness of the product after thawing. Its shelf life depends on the duration and condition of storage, as well as on the addition of livex and the rate of freezing. Bakery products enriched with 5% of livex were of the better quality than those without. At the same time, fast freezing proved to be better.
Details
- Original title: [In Polish. / En polonais.]
- Record ID : 1994-1667
- Languages: Polish
- Source: Chlodnictwo - vol. 28 - n. 4
- Publication date: 1993
- Document available for consultation in the library of the IIR headquarters only.
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- Date : 1994
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APPLYING FREEZING TO NON-GLUTEN BREAD DURABILITY.
- Author(s) : KULAGOWSKA A., WLODARCZYK M.
- Date : 1989
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- Source: Chlodnictwo - vol. 24 - n. 6
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ACCEPTABILITY OF FROZEN WHITE SLICED BREAD.
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- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 750-753; 5 tabl.; 11 ref.
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The yield in volume of individual breads, as a ...
- Author(s) : KRAFT U., GLOE A., LOSCHE K.
- Date : 1994
- Languages : German
- Source: Brot Backwaren - vol. 42 - n. 3
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