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Changements de qualité de la pâte contenant de la levure suivant différents régimes de congélation.

Quality changes of yeasted dough influenced by different freezing regimes.

Auteurs : MASOVIC S., JANKOVIC M.

Résumé

The influence of different freezing regimes on yeasted dough quality changes was examined. The temperatures varied from -25 to -80 °C, until the final temperature in the thermal centre of the sample was -20 or -40 °C. Freezing was realized in cold air and cryogenically in liquid nitrogen vapour. The least quality changes, in comparison with unfrozen yeasted dough, occurred in the sample which had been frozen with regime -25/-20 °C, and freezing was conducted to -20 °C. The slowest cooling velocity was realised that way. The biggest fermentative activity of yeast and volume, after thawing, were noticed in that sample. The amount of carbon dioxide developed and the volume of the dough was decreased with increasing cooling velocity. The final temperature of -40 °C showed the worst results, in comparison with -20 °C, for all quality parameters investigated.

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Pages : 2002-1

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Détails

  • Titre original : Quality changes of yeasted dough influenced by different freezing regimes.
  • Identifiant de la fiche : 2003-2834
  • Langues : Anglais
  • Source : Cryogenics 2002. Proceedings of the 7th Cryogenics Conference
  • Date d'édition : 23/04/2002

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