Pregled bibliografske jedinice broj: 1174805
Improving the quality of bread made from partially baked, refrigerated and frozen dough
Improving the quality of bread made from partially baked, refrigerated and frozen dough // Breadmaking (Third Edition) / Cauvain, Stanley P. (ur.).
Cambridge: Woodhead Publishing, 2021. str. 589-617 doi:10.1016/B978-0-08-102519-2.00021-9
CROSBI ID: 1174805 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Improving the quality of bread made from partially
baked, refrigerated and frozen dough
Autori
Le-Bail, Alain ; Gabric, Domagoj
Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, znanstveni
Knjiga
Breadmaking (Third Edition)
Urednik/ci
Cauvain, Stanley P.
Izdavač
Woodhead Publishing
Grad
Cambridge
Godina
2021
Raspon stranica
589-617
ISBN
978-0-08-102519-2
Ključne riječi
Bread, Partial baking, Frozen dough, Freezing
Sažetak
This chapter presents an overview of the different methods used to produce bake-off products, known collectively as bake-off technology (BOT). The bake-off concept involves the manufacture of semifinished products in factories, which are then finished in baking stations situated at the point of retail. Freezing permits the extension of the shelf life of food and is very often a part of the bake-off process. The bake-off processes most commonly used are the partially baked frozen and unfrozen dough methods and the unfermented frozen dough method. In addition, other methods are being developed such as the prefermented frozen dough process.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
