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首页> 外文会议>14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts >Freezing Process and Yeast amount Consequence on Sensory Properties of Bakery Products
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Freezing Process and Yeast amount Consequence on Sensory Properties of Bakery Products

机译：冷冻过程和酵母量对烘焙产品感官特性的影响

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摘要

Bakery products have a short shelf-life,and the loss of freshness has a negative influence on product quality and consumer acceptance.The frozen bakery market has grown significantly in developed countries over the past decade.Of the available preservation technologies,freezing has been recognized as an excellent method of preserving the quality characteristics of bakery products.The aim of this work was to study the influence of freezing conditions (-20 ℃,-30 ℃-40 ℃ and cryogenic immersion) and yeast content on the sensory and physical properties in the final baked product (Kougelhopf).Physical parameters such as specific volume,moisture,hardness,gas cells distribution and size were determined experimentally.
机译：烘焙产品的保质期短，新鲜度的降低对产品质量和消费者的接受度有负面影响。在过去的十年中，发达国家的冷冻烘焙市场显着增长。在可用的保鲜技术中，冷冻已得到认可本研究的目的是研究冷冻条件（-20℃，-30℃-40℃和低温浸泡）和酵母含量对感官和物理特性的影响。通过实验确定比容，水分，硬度，气孔分布和尺寸等物理参数。

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