Share

IIR document

The difference in quality of convectively and cryogenically frozen pastry products.

Author(s) : JANKOVIC M., MASOVIC S., DROBNJAK S.

Summary

The paper presents a comparison of pastry frozen convectively at -35 °C and cryogenically with liquid nitrogen at -120 °C. Pastry made of yeasted and unyeasted dough was frozen: unfermented, semi-fermented and fermented. Dough mass ranged from 60 to 125 g. The outlet temperature of the frozen pastry was in the range of -18 to -20 °C, and freezing time from 9 to 20 minutes. The rate of temperature decrease at convective freezing was 2.0 °C/min and decrease at cryogenic freezing was in the range from 2.4 to 4.2 °C/min. The results of pastry estimation made after baking of non-frozen, convectively and cryogenically frozen pastry showed that in spite of the high cooling rate, cryogenic freezing may be successfully applied to conserving yeasted pastry.

Available documents

Format PDF

Pages: 2002-1

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: The difference in quality of convectively and cryogenically frozen pastry products.
  • Record ID : 2003-2835
  • Languages: English
  • Source: Cryogenics 2002. Proceedings of the 7th Cryogenics Conference
  • Publication date: 2002/04/23

Links


See other articles from the proceedings (36)
See the conference proceedings

Indexing