Naslov
Vacuum cooling of bread

Autori
Novotni, Dubravka

Vrsta, podvrsta
Ostale vrste radova, popularni rad

Godina
2020

Ključne riječi
vacuum cooling, vacuum baking, bread, bakery

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA