Freezing of Bread (CROSBI ID 62768)
Prilog u knjizi | izvorni znanstveni rad
Podaci o odgovornosti
Čukelj, Nikolina ; Novotni, Dubravka
engleski
Freezing of Bread
Freezing of bread, especially partially baked, is today's common practice in the bakery industry. The introduction of freezing in the conventional bread making process resulted with the extreme prolongation of bread shelf-life, reduced bread waste and related economical losses, increased bread diversification, and gave consumers fresh bread at any time of the day. While benefits of bread freezing are many, the process also faces different drawbacks and challenges that need to be overcome. Both positive and negative sides, as well as the energy efficiency of this undoubtedly growing technology will be discussed in this chapter.
Bake-off technology ; Bread freezing ; Energy ; Exergy ; Frozen storage ; Glycemic index ; Improvers ; Nutrition ; Par-baked ; Quality ; Staling ; Shelf-life ; Sensory characteristics ; Waste
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Podaci o prilogu
498-502.
objavljeno
10.1016/B978-0-08-100596-5.22581-X
Podaci o knjizi
Encyclopedia of Food Security and Sustainability
Ferranti, Pasquale ; Berry, Elliot M. ; Anderson, Jock R.
Elsevier
2019.
978-0-12-812688-2