Optimization of frozen prebaked bread manufacturing.

Author(s) : ANDRONIC-CIOCAN D., BULANCEA M., DABIJA A., et al.

Type of article: Article

Summary

The quality of frozen prebaked bread is conditioned, besides the processing technology, by the establishment of an optimum recipe which contains those ingredients which can reduce to a minimum the negative effects of freezing and defrosting. The finished products were analysed regarding volume, porosity and elasticity.

Details

  • Original title: Optimization of frozen prebaked bread manufacturing.
  • Record ID : 2008-2191
  • Languages: English
  • Source: Ann. Univ. Dunarea Jos Galati, VI - vol. 1
  • Publication date: 2007

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