engleski

Vacuum cooling of bread

Recently, alternative techniques have been used in conjuction with conventional baking methods in order to reduce baking time and energy consumption, the first being the use of a low-pressure or vacuum during baking. This process involves part-baking at atmospheric pressure followed the application of a partial vacuum (20-60 kPa) during the latter part of the bake cycle. The lowering of pressure decreases the boiling point of water.

vacuum cooling, vacuum baking, bread, bakery

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