Examining crust problems resulting from processing conditions with respect to freezing

LE BAIL, A.; HAMDAMI N; JURY V; MONTEAU J-Y; DAVENEL A; LUCAS T; PABLO DANIEL RIBOTTA

NEW FOOD

Russell Publishing Ltd

Lugar: UK; Año: 2006 vol. 3 p. 10 - 14

1461-4642

While the overall bread consumption is almost constant, Bake Off Technology (BOT) is increasing its market share every year with a yearly growing rate close do 10%. (BOT) consists in producing bread from industrial refrigerated or frozen or non frozen bakery goods and to retail them in downtown baking shops OR to make them available in supermarket for domestic baking. Partially baked bread, being frozen or non frozen are the success story of the BOT. Nevertheless, they may be exposed to different quality problems such as crust colouration and crust flaking. The impact of selected process conditions on crust flaking are outlined; among them the chilling and freezing step following the partial baking seem to have a particular importance. Different hypothesis that may relate this step of the process and crust flaking are investigated and problem solving strategy is then proposed.