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Refrigeration of baked foodstuffs.

Author(s) : BAILEY C., CAUVAIN S. P.

Type of article: Periodical article

Summary

Some specific ways in which bakers use refrigeration are indicated, illustrated and discussed in detail. These include retarding of bread and fermented doughs, production of frozen dough and part bakes, control of moisture migration, reduction of staling and microbial spoilage. Details are also given of the effect of the Food Hygiene Regulations, and also the temperature distribution and weight loss in various types of refrigerated display cabinet. Also included are projects for improved system design, refrigerated storage of bread and baked products and future requirements of the industry. G.R.S.

Details

  • Original title: Refrigeration of baked foodstuffs.
  • Record ID : 1994-3666
  • Languages: English
  • Source: Inst. Refrig., Adv. Proof - 8 p.; 9 fig.; 1 tabl.; 7 ref.
  • Publication date: 1994/03/03
  • Document available for consultation in the library of the IIR headquarters only.

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