Quality and Safety of Frozen Bakery Products

Authored by: Alain Le. Bail , Constantina. Tzia , Virginia. Giannou

Handbook of Frozen Food Processing and Packaging

Print publication date:  October  2011
Online publication date:  April  2016

Print ISBN: 9781439836040
eBook ISBN: 9781439836057
Adobe ISBN:

10.1201/b11204-25

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Abstract

Bread and cereal products are considered as some of the oldest components of the human diet. During the ages enormous changes have been accomplished in their formulation, characteristics, and methods of preparation. Nowadays, bakery products present a great variety capable of satisfying the needs and demands of almost every consumer. However, they have a common attribute. The shelf life of these products is limited and their flavor, aroma, and textural characteristics are degraded rapidly after baking. In order to overcome these problems and extend the product shelf life, several preservation methods have occasionally been proposed, the most important of which is freezing.

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