Atti dei Georgofili

Pane e prodotti da forno surgelati: aspetti tecnologici e qualitativi

Roberto Nardi

Pagine: 5
Contenuto in: Atti dei Georgofili 2016

Copyright 2016 Accademia dei Georgofili

Abstract

This study, based on the direct experience of the author in the big frozen Food Industry, is looking at the frozen bread as a product from the technology and the quality point of view. In the first part the differences between a frozen and a quick frozen product are clarified, identifying the speed of cooling as the major technical difference, and the packaging as the element able to differentiate them from the point of sales. Frozen products are significantly synonymous of good quality standard and quality prevention against microbiology. Sublimation and oxidation are the only two enemies against which is convenient to activate the right level of protection during shelf life. Then, the most relevant parameters of the process to produce a good quality frozen bread were analyzed. Most important process steps and temperatures of cooking in the oven were reported. And two types of frozen bread were introduced: frozen before proofing; frozen after partially pre-cooked. The most relevant for the consumer is the second one, because is the simpler for the final user and very close to the fresh bread as taste, color and fragrance. At the end, the different methods of proofing were described. Proofing time and proofing steps are offering a wide range of variants able to deliver very different quality final products. Proofing is done in four different moments of the production, each one is offering a specific contribution to the development of a good fresh or frozen bread.