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Freezing of Bread (CROSBI ID 62768)

Prilog u knjizi | izvorni znanstveni rad

Čukelj, Nikolina ; Novotni, Dubravka Freezing of Bread // Encyclopedia of Food Security and Sustainability / Ferranti, Pasquale ; Berry, Elliot M. ; Anderson, Jock R. (ur.).: Elsevier, 2019. str. 498-502 doi: 10.1016/B978-0-08-100596-5.22581-X

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

Povezanost rada

Prehrambena tehnologija

Poveznice
Indeksiranost