INVESTIGADORES
RIBOTTA Pablo Daniel
congresos y reuniones científicas
Título:
Freezing of partially baked bakery products; challenges and risks
Autor/es:
A LE BAIL; MONTEAU J-Y; LUCAS T; RIBOTTA PD
Lugar:
Valencia
Reunión:
Congreso; Ingeniería de Alimentos: Nuevas fronteras en el siglo XXI; 2005
Institución organizadora:
Universidad Politécnica de Valencia
Resumen:
This paper presents some general information on the economical and market aspects of partially baked bakery products. Challenges and risks of partially baked products will there after be stream lined. Among them the impact of the processing condition on moisture diffusion and on risk of dehydration during storage will be detailed. Crust flaking represents another risk.
