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The effect of temperature fluctuations on the quality of frozen bread dough.

Fluctuaciones térmicas: efecto sobre la calidad de la masa de pan congelada.

Author(s) : PHIMOLSIRIPOL Y., SIRIPATRAWAN U., TULYATHAN V., et al.

Type of article: Periodical article

Summary

This article is the Spanish translation of an article presented at the IIR meeting in Auckland, New Zealand (see Bulletin of the IIR, reference 2007-0739). Temperature fluctuations during frozen storage are generally considered to result in more rapid loss of quality than storage at constant and uniform temperature. The quality change of bread dough was measured for both constant and fluctuating storage conditions. Quality was assessed as carbon dioxide production rate and dough microstructure by SEM.

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Pages: 26-31

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Details

  • Original title: Fluctuaciones térmicas: efecto sobre la calidad de la masa de pan congelada.
  • Record ID : 2007-2713
  • Languages: Spanish
  • Source: IIF-IIR/Frío Calor Aire acond. - vol. 34 - n. 394
  • Publication date: 2007/07

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