The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
The difficulty in finding gluten-free bread and its high price make it necessary to prolong its shelf life to facilitate its availability. Freezing is an interesting alternative. The storage of bread at over zero temperatures, 20 °C and 4 °C, showed faster staling at refrigerator temperatures. A good relationship between crumb firmness and the extent of starch recrystallization was obtained, although...
Partly baked (PB) and fully baked (FB) breads were frozen at −18 °C for 7, 21, 63, 92, 126 and 188 d and were analysed after its thawing (FB) or thawing and final baking (PB). The starch retrogradation, the moisture content and the firmness were measured as properties closely related to the aging of bread. The temperature of glass transition of the maximally freeze-concentrated state, T g ...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.