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REFRIGERATION IN BREAD MAKING.

[In Italian. / En italien.]

Author(s) : CRIVELLI G.

Type of article: Article

Summary

THE AUTHOR DESCRIBES THEPOSSIBLE APPLICATIONS OF REFRIGERATION AT THE DIFFERENT MOMENTS OF PRODUCTION, STORAGE AND DISTRIBUTION OF QUICK-FROZEN BREAD. HE ALSO EMPHASIZES THE DIFFERENCES BETWEEN BREAD WITH WHITE AND GOLDEN CRUST, AND HE CONCLUDES BY SAYING THAT THE LATTER HAS ALL THE REQUIRED CHARACTERISTICS TO BE INCLUDED INTO THE QUICK-FROZEN FOOD CATEGORY.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1991-1252
  • Languages: Italian
  • Source: Ann. IVTPA - vol. 19
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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