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Document IIF

Amélioration de la qualité des pâtes congelées par une technique de congélation courte : application à la baguette française.

Improvement of the baking performance of frozen dough by short freezing method: application to French baguette.

Auteurs : LE BAIL A., HAVET M., HAYERT M.

Résumé

French type dough was frozen in a blast air freezer (-30 °C, 4 m/s). Bread dough was prepared using two different flours (a strong and a weak flour) and was shaped as French baguettes. Sticks were withdrawn from the freezer when their centre temperature was just below the freezing plateau (-5 °C) or well below the plateau (-15 °C). Freezing was then completed in a storage cabinet at -22 °C and the sticks were stored for 7 days. These two freezing conditions corresponded to a "short" and to a "long" freeze. The bread volume was used to evaluate the impact of these freezing conditions. The short freezing appeared as the best freezing condition with respect to bread volume. The strongest flour gave the best result in term of volume.

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Format PDF

Pages : 2001-1

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Improvement of the baking performance of frozen dough by short freezing method: application to French baguette.
  • Identifiant de la fiche : 2005-1383
  • Langues : Anglais
  • Source : Rapid Cooling of Food.
  • Date d'édition : 28/03/2001

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