Quality and safety characteristics of bread made from frozen dough

DSpace/Manakin Repository

Show simple item record

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 http://hdl.handle.net/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.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

Files in this item

Files Size Format View

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record