About this document

Two-Stage Freezing for Part-Baked Breads by Phùng Anh is a document available to read on EtoBox.

The article discusses a two-stage freezing process for partially baked bread to optimize quality and minimize issues like crust flaking and weight loss. It presents a mathematical model to predict the effects of air temperature and velocity on freezing conditions, showing that rapid freezing reduces weight loss while slow freezing at the start minimizes ice content at the crust-crumb interface. The study aims to enhance the freezing process efficiency and product quality in the bread industry.

Author

Phùng Anh

Language

EN