Effect of prebaking and frozen storage on the sensory quality and instrumental texture of bread

Journal of the Science of Food and Agriculture

Volumn 82, Issue 11, 2002, Pages 1268-1275

  Fik, Mirosaw ^a   Surwka, Krzysztof ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Bakery products; Freezing; Frozen storage; Part baked bread; Rebaking; Sensory quality; Staling; Textural changes

Indexed keywords

FOOD INDUSTRY;

EID: 0036720706     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1176     Document Type: Article

References (24)

1. Baked goods quality improvers in Poland
2. Current understanding of staling of bread
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4. Influence of freezing rate and time of storage on quality of wholemeal bread with livex addition
5. Bread staling studies. I. Effect of protein content on staling rate and crumb pasting properties
6. Effects of baking temperature on crumb-staling kinetics
7. A kinetic study on staling of white bread made by frozen dough method
8. Influence of storage conditions on frozen French bread dough
9. Studies on frozen doughs. II. Flour quality requirements for bread production from frozen dough
10. Storage stability of gluten-fortified frozen dough
11. Effects of honey type and level on the baking properties of frozen wheat flour doughs
12. Baking of frozen wholemeal dough
13. Yeast in frozen bread doughs
14. Cryoresistance of baker's yeast Saccharomyces cerevisiae in frozen dough: Contribution of cellular trehalose
15. Preparation of bread dough for interrupted fermentation and bake-off
16. Optimization of baking parameters of part-baked and rebaked Irish brown soda bread by evaluation of some quality characteristics
17. Bacilli spoilage in part-baked and rebaked brown soda bread
18. Moisture distribution and microbial quality of part baked breads as related to storage and rebaking conditions
19. Application of texture profile analysis to instrumental food texture evaluation
20. Classification of textural characteristics
21. Characterisation of the staling process of wholemeal bread
22. Application of cryogenic temperatures in storage of prepared confectionery. III. Effect of freezing bakery goods on organoleptic and physico-chemical changes
23. Changes of the texture and quality of frozen bread-stuffs during storage