ShareQUICK FREEZING: RISKS WITH RAW DOUGH.
SURGELATION : ATTENTION AUX PATONS.
Author(s) : ROUSSEAU J. F.
Type of article: Article
Summary
THE ARTICLE IS CONCERNED WITH THE RISKS OF QUALITY DETERIORATION OF BREAD MADE FROM FROZEN RAW DOUGH AND ON THE NECESSARY PRECAUTIONS TO AVOID THESE RISKS. THE AUTHOR FIRSTLY ANALYZES THE CAUSES OF FROZEN RAW DOUGH DETERIORATION DURING STORAGE AND TRANSPORT, BEFORE USE (MICROBIOLOGICAL AND BIOCHEMICAL ACTIVITY WHICH IS SLOWED DOWN BUT CONTINUES, DESICCATION AND RECRYSTALLIZATION RESULTING FROM TEMPERATURE FLUCTUATIONS, DEVELOPMENT OF CRYOPHYLIC MICROORGANISMS). THEN, HE DEALS WITH THAWING, COOKING AND FINAL CHILLING WHICH AFFECT FERMENTATION AND FINAL QUALITY OF BREAD. J.R.
Details
- Original title: SURGELATION : ATTENTION AUX PATONS.
- Record ID : 1990-2460
- Languages: French
- Source: RIA (Paris) - n. 435
- Publication date: 1989
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Thawing; Microorganism; Bread; Deterioration; Bakery; Freezing
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