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Produits pâtissiers congelés par convection et par cryogénie : différences qualitatives.

The difference in quality of convectively and cryogenically frozen pastry products.

Auteurs : JANKOVIC M., MASOVIC S., DROBNJAK S.

Résumé

The paper presents a comparison of pastry frozen convectively at -35 °C and cryogenically with liquid nitrogen at -120 °C. Pastry made of yeasted and unyeasted dough was frozen: unfermented, semi-fermented and fermented. Dough mass ranged from 60 to 125 g. The outlet temperature of the frozen pastry was in the range of -18 to -20 °C, and freezing time from 9 to 20 minutes. The rate of temperature decrease at convective freezing was 2.0 °C/min and decrease at cryogenic freezing was in the range from 2.4 to 4.2 °C/min. The results of pastry estimation made after baking of non-frozen, convectively and cryogenically frozen pastry showed that in spite of the high cooling rate, cryogenic freezing may be successfully applied to conserving yeasted pastry.

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Pages : 2002-1

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Détails

  • Titre original : The difference in quality of convectively and cryogenically frozen pastry products.
  • Identifiant de la fiche : 2003-2835
  • Langues : Anglais
  • Source : Cryogenics 2002. Proceedings of the 7th Cryogenics Conference
  • Date d'édition : 23/04/2002

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