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QUALITY CONSIDERATIONS IN FREEZING OF DOUGH AND BAKED PRODUCTS.

Author(s) : LINKO P., KARHUNEN A.

Type of article: Book chapter

Summary

A TOTAL OF OVER 50 PRODUCTS AND 11 DIFFERENT PACKAGING MATERIALS WERE STUDIED. RAPID FREEZING AND THAWING MINIMIZED STALING OF BAKED GOODS. QUICK FREEZING OF DOUGHS AND LOW INTERIOR TEMPERATURES, HOWEVER, RESULTED IN AN INCREASED PROOF TIME AND DECREASED PRODUCT VOLUME OWING TO ADVERSE EFFECTS ON YEAST FUNCTION. MANY DOUGHS COULD BE STORED AT 263 K (-10 DEG C) FOR A WEEK, IF THE INTERIOR TEMPERATURE WAS ALLOWED TO INCREASE TO 273 K (0 DEG C) BEFORE FINAL PROOFING AND BAKING. IT WAS FOUND THAT 263 K WAS SUFFICIENTLY LOW FOR SHORT STORAGE OF COFFEE BREAD AND DANISH PASTRY, BUT NOT FOR TYPICAL YEAST LEAVENED BREAD ROLLS.

Details

  • Original title: QUALITY CONSIDERATIONS IN FREEZING OF DOUGH AND BAKED PRODUCTS.
  • Record ID : 1985-1623
  • Languages: English
  • Source: In: Therm. Process. Qual. Foods, Elsevier - 745-749; 1 fig.; 4 tabl.; 16 ref.
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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