Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread
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DOI: 10.1016/j.foodcont.2018.03.033
Abstract: Abstract The impact of processing conditions on the microbial quality of par-baked wheat and sourdough bread was investigated. Processing conditions included par-baking time (8 and 13 min), temperature (150 and 200 °C), amount of steam (200 and… read more here.
Keywords: par baked; par; microbial quality; par baking ... See more keywords
Influence of frozen storage on quality of multigrain dough, par baked and ready to eat thalipeeth with additives
Sign Up to like & getrecommendations! Published in 2018 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2018.05.057
Abstract: Abstract Developing frozen products with good physical properties and storage stability is a big challenge. The objective of the present study was to improve the quality of dough, par-baked and ready-to-eat (RTE) thalipeeth by adding… read more here.
Keywords: par baked; storage; dough par; baked ready ... See more keywords