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Optimisation de la fabrication de pain précuit congelé.

Optimization of frozen prebaked bread manufacturing.

Auteurs : ANDRONIC-CIOCAN D., BULANCEA M., DABIJA A., et al.

Type d'article : Article

Résumé

The quality of frozen prebaked bread is conditioned, besides the processing technology, by the establishment of an optimum recipe which contains those ingredients which can reduce to a minimum the negative effects of freezing and defrosting. The finished products were analysed regarding volume, porosity and elasticity.

Détails

  • Titre original : Optimization of frozen prebaked bread manufacturing.
  • Identifiant de la fiche : 2008-2191
  • Langues : Anglais
  • Source : Ann. Univ. Dunarea Jos Galati, VI - vol. 1
  • Date d'édition : 2007

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