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Influence of the freezing rate and of storage duration on the gassing power of frozen bread dough.
Author(s) : LE BAIL A., HAVET M., PASCO M.
Summary
Sticks of yeasted bread dough were frozen in a blast freezer with three different conditions. Three storage duration were tested: 1 day and 2 or 4 weeks at a temperature of -20 deg C (more or less 0.4 deg C). Yeast activity was estimated from CO2 volume during working of the dough. Three different locations were considered in the cross section of the sticks: centre, mid-radius and surface. Results are given.
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Details
- Original title: Influence of the freezing rate and of storage duration on the gassing power of frozen bread dough.
- Record ID : 1999-1771
- Languages: English
- Source: Hygiene, Quality and Safety in the Cold Chain and Air Conditioning.
- Publication date: 1998/09/16
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Thawing; Bread; Bakery product; Dough; Fermentation; Freezing
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- Date : 1987
- Languages : English
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- Date : 1991
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- Author(s) : GELINAS P., LAGIMONI-ERE M.
- Date : 1991/08/10
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- Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
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