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Refrigeration in bakery products.

Le rôle du froid dans les produits de boulangerie.

Author(s) : MEZIANI S., KACI M., MULLER J. M., et al.

Type of article: Article

Summary

This study focuses on the freezing and frozen-storage effects on sweet Kougelhopf dough balls. The aim of this work is to study the impact of the freezing rate on microbiological, rheological, structural, and sensory properties of the sweet dough balls. The sweet dough balls were frozen at different temperatures (-20°C, -30°C, -40°C and an immersion in liquid nitrogen) and stored at -40°C for 9 weeks. The main results obtained showed an impact of freezing rate and frozen storage duration on the frozen dough ball's intrinsic properties.

Details

  • Original title: Le rôle du froid dans les produits de boulangerie.
  • Record ID : 30007899
  • Languages: French
  • Source: Revue générale du Froid & du Conditionnement d'air - vol. 102 - n. 1127
  • Publication date: 2012/10

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