Influence of freezing regime on yeasted dough changes
2001
Masovic, S.M. | Jankovic, M.A. (University of Novi Sad, Novi Sad (Yugoslavia). Faculty of Agriculture)
Based on the results of this study, it was confirmed that the yeasted dough showed different characteristics in their fermentative ability, gassing rate before and after freezing, and the degree of CO2 retention in the dough mass after thawing by different freezing regime. We can seem that applied chamber temperature -25 deg C and reached finale temperature -20 deg C gave the best results in fermentative ability, production of CO2 and measured loaf volume. But, the best results in sensory evaluation were obtained from cryogenic frozen samples, in inerting atmosphere of liquid nitrogen vapors. Finale temperature -40 deg C was obtained like less good then -20 deg C.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Unassigned data from Yugoslavia
