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QUALITY OF BAKERY PRODUCTS STORED AT LOW TEMPERATURES.

QUALITE DES PRODUITS DE BOULANGERIE CONSERVES A BASSE TEMPERATURE.

Author(s) : KULAGOWSKA A.

Summary

THE PAPER PRESENTS INVESTIGATIONS OF WHEATEN BREAD AND MIXED RYE-WHEATEN BREAD AIMING AT THE DETERMINATION OF CHANGES IN PHYSICAL AND CHEMICAL PROPERTIES OF FROZEN BAKERY PRODUCTS DURING FREEZING AND STORAGE AS WELL AS AT THE QUALITY ASSESSMENT OF THE PRODUCTS 24 HOURS AFTER THAWING. BREAD QUALITY WAS ASSESSED USING THE FOLLOWING CRITERIA: CHANGES OF MASS, CRUMB AND CRUST TENDERNESS, MOISTURE CONTENTAND ACIDITY OF CRUMB, SUGAR CONTENT AND THE AMOUNT OF AROMA COMPOUNDS AND THE ORGANOLEPTIC EVALUATION. 6 WEEK STORAGE AT 255 K (-18 DEG C) ALLOWS THE BREAD TO MAINTAIN A VERY GOOD QUALITY IMMEDIATELY AFTER THAWING. THE BREAD STORED FOR 24 HOURS SINCE THAWING PRESERVES GOOD QUALITY IF THE STORAGE PERIOD AT 255 K DOES NOT EXCEED 6 WEEKS.

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Pages: 569-574

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Details

  • Original title: QUALITE DES PRODUITS DE BOULANGERIE CONSERVES A BASSE TEMPERATURE.
  • Record ID : 1988-2379
  • Languages: French
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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