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THE FREEZING OF BREAD DOUGH AS THE PRESENT DEVELOPMENT OF BAKERY PROCESSES.

LA CONGELATION DES PATES A PAINS COMME EVOLUTION ACTUELLE DES TECHNIQUES EN BOULANGERIE.

Author(s) : DEVEAUX R.

Summary

FREEZING MAY OCCUR EITHER BEFORE OR AFTER FERMENTATION TIME. IN EVERY CASE ONE MAY GET A SUITABLE RESULT BY OVERCOMING SOME BIOLOGICAL AND PHYSICO-CHEMICAL DIFFICULTIES. TODAY, THESE PROBLEMS ARE KNOWN WELL ENOUGH TO ALLOW PRACTICAL SOLUTIONS TO BE APPLIED. THEY ARE BRIEFLY DESCRIBED. THE ECONOMIC RESULTS VARY ACCORDINGLY TO THE MOMENT WHEN FREEZING + STORAGE OCCURS. WHILE FREEZING READY-TO-COOK BREAD UNITS ALLOWS TO REACH THE PRACTICAL TARGETS WITHOUT EXTRA-EXPENSE, FREEZING RAW UNFERMENTED PIECES OF DOUGH SAVES A LOT OF MONEY. WORKING MORE CLOSELY ON THIS PROCESS IS THE MAIN PURPOSE OF THE STUDY.

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Pages: 414-421 (7p.)

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Details

  • Original title: LA CONGELATION DES PATES A PAINS COMME EVOLUTION ACTUELLE DES TECHNIQUES EN BOULANGERIE.
  • Record ID : 1988-1960
  • Languages: French
  • Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
  • Publication date: 1987/08/24
  • Document available for consultation in the library of the IIR headquarters only.

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