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Refrigeration's influence of half-finished products on the quality of bread.

Author(s) : MITELUT A., POPA M., BELC N.

Summary

This study presents the influence of semi-finished product proofing's lingering by refrigeration, on the bread's quality. These experiments depend on flour quality, fabrication recipe, temperature and time of refrigeration. Yeast activity is based on biochemical reactions with speed decreasing with temperature increase. Proof temperature variation can increase or decrease the proof semi-finished product time. Low temperatures can make a semi-finished proofing lingering and the dough preparation can be separated from the baking process. In this way, it is possible to realize much new bread in the end of the week or in time of some holiday.

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Pages: 268-275

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Details

  • Original title: Refrigeration's influence of half-finished products on the quality of bread.
  • Record ID : 1997-2291
  • Languages: English
  • Source: Research, design and construction of refrigeration and air conditioning equipments in Eastern European countries.
  • Publication date: 1996/09/10
  • Document available for consultation in the library of the IIR headquarters only.

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