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

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

Summary

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: 2006-1

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Details

  • Original title: The effect of temperature fluctuations on the quality of frozen bread dough.
  • Record ID : 2007-0739
  • Languages: English
  • Source: Innovative Equipment and Systems for Comfort and Food Preservation.
  • Publication date: 2006/02/16

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