Naslov
Freezing of Bread

Autori
Čukelj, Nikolina ; Novotni, Dubravka

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, pregledni

Knjiga
Encyclopedia of Food Security and Sustainability

Urednik/ci
Ferranti, Pasquale ; Berry, Elliot M. ; Anderson, Jock R.

Izdavač
Elsevier

Godina
2019

Raspon stranica
498-502

ISBN
978-0-12-812688-2

Ključne riječi
Bake-off technology ; Bread freezing ; Energy ; Exergy ; Frozen storage ; Glycemic index ; Improvers ; Nutrition ; Par-baked ; Quality ; Staling ; Shelf-life ; Sensory characteristics ; Waste

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA