Quality and safety characteristics of bread made from frozen dough

Giannou, V; Kessoglou, V; Tzia, C

dc.contributor.author	Giannou, V	en
dc.contributor.author	Kessoglou, V	en
dc.contributor.author	Tzia, C	en
dc.date.accessioned	2014-03-01T11:44:35Z
dc.date.available	2014-03-01T11:44:35Z
dc.date.issued	2003	en
dc.identifier.issn	0924-2244	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/37020
dc.subject	Ascorbic Acid	en
dc.subject	Food Products	en
dc.subject	New Products	en
dc.subject	Process Parameters	en
dc.subject	Raw Materials	en
dc.subject	Water Activity	en
dc.subject	Water Content	en
dc.subject	Wheat Flour	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Bakeries	en
dc.subject.other	Freezing	en
dc.subject.other	Sugar (sucrose)	en
dc.subject.other	Yeast	en
dc.subject.other	Frozen dough	en
dc.subject.other	Food products	en
dc.subject.other	Triticum aestivum	en
dc.title	Quality and safety characteristics of bread made from frozen dough	en
heal.type	other	en
heal.identifier.primary	10.1016/S0924-2244(02)00278-9	en
heal.identifier.secondary	http://dx.doi.org/10.1016/S0924-2244(02)00278-9	en
heal.language	English	en
heal.publicationDate	2003	en
heal.abstract	During the last few years, consumers and buyers are becoming increasingly aware of the importance of safe and high quality food products. Interest becomes greater since new products are introduced to the market and modern technologies are being used even in the production of traditional or conventional food products (use of freezing in bakery products). The objective of this work is to examine the factors, which influence the safety and quality characteristics of bread made from frozen dough. A common bread formula consists of wheat flour, water, active dry yeast, salt, sugar, margarine and ascorbic acid while the breadmaking procedure usually involves dough preparation, freezing, thawing and baking. For each ingredient, the main safety and quality parameters, the storage conditions and the requirements for specific use are presented and the potential microbiological, chemical or physical hazards throughout the breadmaking procedure are determined according to HACCP procedure. Finally, consideration is given on how raw material/dough characteristics (water content, pH, initial spore count etc.), and processing parameters, such as freezing time, temperature and duration, baking time and temperature affect bread quality and how they can ensure the safety of the final product. © 2003 Elsevier Science Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCIENCE LONDON	en
heal.journalName	Trends in Food Science and Technology	en
dc.identifier.doi	10.1016/S0924-2244(02)00278-9	en
dc.identifier.isi	ISI:000182642500004	en
dc.identifier.volume	14	en
dc.identifier.issue	3	en
dc.identifier.spage	99	en
dc.identifier.epage	108	en