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Décongélation du pain de régime congelé.

Rozmrazanie dietetycznych wyrobów piekarskich.

Auteurs : KULAGOWSKA A., MICHALOWSKI S.

Type d'article : Article

Résumé

The aim of the study was to investigate the effect of various thawing temperatures on the quality of freeze stored gluten-free, i.e. milk-free and milk bread. Fresh bread and bread stored at -16 deg C for 12 weeks were subjected to quality assessment. The bread was thawed at 2-week intervals at three temperatures: room temperature, 50 and 150 deg C. In the bread frozen and thawed at the temperatures studied, no significant changes in the moisture content and acidity were reported. Negative changes were observed in the content of fat, TBA and crispness of crumb and crust. Results of physicochemical determinations and sensory assessment showed that the thawing temperature had an effect on bread quality. Gluten-free bread (milk-free and milk bread) should be thawed at room temperature or at 50 deg C. A temperature of 150 deg C is not recommended.

Détails

  • Titre original : Rozmrazanie dietetycznych wyrobów piekarskich.
  • Identifiant de la fiche : 1999-3730
  • Langues : Polonais
  • Source : Chlodnictwo - vol. 33 - n. 7
  • Date d'édition : 1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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