Partager

Document IIF

Congélation de produits de boulangerie fourrés aux fruits : limitation de la migration de l’eau entre le gâteau et la garniture grâce au modèle d’équivalent saccharose.

Freezing of bakery products with fruit filling; mitigation of water migration between cake and filling thanks to the sucrose equivalent model.

Numéro : 1052

Auteurs : DILER G., CRUCEAN D., RANNOU C., ROZE M., LE BAIL P.

Résumé

Freezing of pound cake with fruit filling addresses stakes in terms of water migration between the filling and the cake exposing cake to dehydrate for example. The adjustment of the water activity in frozen conditions in the case of a binary food is a difficult topic. The sucrose equivalent model can be used for this purpose; it allows the predictive determination of the water activity based on the food formulation and on its water content. Cake and a fruit filling will be considered as a model system. Extrapolation of water activity in frozen state will be proposed to show how formulation can be adjusted to anticipate any risk of water transfer.

Documents disponibles

Format PDF

Pages : 7 p.

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 : Freezing of bakery products with fruit filling; mitigation of water migration between cake and filling thanks to the sucrose equivalent model.
  • Identifiant de la fiche : 30032539
  • Langues : Anglais
  • Sujet : Technologie
  • Source : 8th IIR International Conference on Sustainability and the Cold Chain. Proceedings: June 9-11 2024
  • Date d'édition : 11/06/2024
  • DOI : http://dx.doi.org/10.18462/iir.iccc2024.1052

Liens


Voir d'autres communications du même compte rendu (84)
Voir le compte rendu de la conférence

Indexation