Par-baked Bread Technology: Formulation and Process Studies to Improve Quality

Critical Reviews in Food Science and Nutrition

Volumn 56, Issue 1, 2016, Pages 70-81

  Almeida, Eveline Lopes ^a   Steel, Caroline Joy ^b   Chang, Yoon Kil ^b  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

baking; freezing; modified atmosphere; Par baked bread; refrigeration; storage

Indexed keywords

BAKERY PRODUCTS; ENERGY STORAGE; FOOD PRODUCTS; FREEZING; MACHINERY; REFRIGERATION;

BAKERY INDUSTRY; BAKING; BREADMAKING PROCESS; CONSUMER DEMANDS; MODIFIED ATMOSPHERE; PAR-BAKED BREAD; PROCESS MODIFICATIONS; PRODUCTION PROCESS;

THERMAL PROCESSING (FOODS);

ANALYSIS; BREAD; COMPARATIVE STUDY; COOKING; ECONOMICS; FAST FOOD; FERMENTATION; FOOD FREEZING; FOOD PACKAGING; FOOD QUALITY; FOOD STORAGE; GROWTH, DEVELOPMENT AND AGING; HUMAN; METABOLISM; MICROBIOLOGY; QUALITY CONTROL; REFRIGERATION; SACCHAROMYCES CEREVISIAE; SOCIAL CHANGE; TRENDS;

BREAD; COOKING; FAST FOODS; FERMENTATION; FOOD PACKAGING; FOOD QUALITY; FOOD STORAGE; FROZEN FOODS; HUMANS; QUALITY CONTROL; REFRIGERATION; SACCHAROMYCES CEREVISIAE; SOCIAL CHANGE;

EID: 84947447648     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2012.715603     Document Type: Article

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