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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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Pages: 8 p.

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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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