| Autor: |
Le-Bail, Alain, Zuniga, Ruben, Prost, Carol, Lambert, J.L., Lucas, Tiphanie, Sikora, Marek, Rosell, M. Cristina, Ćurić, Duška, Park, Thomas, Kiseleva V., Pitroff M., VanHaesendonck, I., Bonnand-Ducasse, M., Koczwara, M., Cerne, Virna |
| Jazyk: |
angličtina |
| Rok vydání: |
2008 |
| Předmět: |
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| Popis: |
The European bread industry is using refrigeration more and more to extend the shelf life of bakery products. The associated technologies, called bake-off-technology, allows the retail of freshly baked breads made from industrial frozen (and non frozen) products. Energy used for bread making, nutrition facts and quality of the final products are often interacting. Selected results taken from the ongoing European funded project ‘EU-FRESHBAKE’ (2006-2009) are presented, highlighting the coupling between product quality and process. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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