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The effect of storage temperature on the quality of frozen bread containing corn grains.

Wplyw temperatury zamrazalniczego przechowywania na jakosc pieczywa uszlachetnionego ziarnami zbóz.

Author(s) : KRALA L., KULAGOWSKA A.

Type of article: Article

Summary

The effect of freezing and deep freezing on the quality of bread containing grains of corn and oil seeds was compared. The bread was packed in aluminium foil, frozen and stored for 13 weeks. The quality of the bread after thawing in air (150 °C) was estimated by determining the moisture content in the crumb and crust, hardness, mass change and sensory evaluation. It was found that temperature had an influence on moisture losses. Results are presented for different kinds of Polish breads.

Details

  • Original title: Wplyw temperatury zamrazalniczego przechowywania na jakosc pieczywa uszlachetnionego ziarnami zbóz.
  • Record ID : 2004-0810
  • Languages: Polish
  • Source: Chlodnictwo - vol. 37 - n. 11
  • Publication date: 2002
  • Document available for consultation in the library of the IIR headquarters only.

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