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Refrigeration for the baking industry.

Author(s) : CAUVAIN S. P.

Type of article: Article

Summary

The role of refrigeration in the bakery process is discussed. Process control with the emphasis on water chilling for dough, the temperature of fermented dough, chilling of baked bread to facilitate slicing and wrapping and prevention of water loss. Refrigerated storage and display: products with high water activity including finished products require refrigeration from production to point of sale. Some anomalies between safe storage and product quality are identified. Refrigeration for dough retarding has increased significantly and deep freezing is also considered. G.R.S.

Details

  • Original title: Refrigeration for the baking industry.
  • Record ID : 1996-3586
  • Languages: English
  • Publication date: 1995/08
  • Source: Source: Refrig. Air Cond.
    vol. 98; n. 1169; 22-25; 2 phot.
  • Document available for consultation in the library of the IIR headquarters only.

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