ENGLISH

Freshly Baked Breads with Improvement of Nutritional Quality and Low Energy Demanding for the Benefit Of the Consumer and of the Environment

Book information

Language
english
Format
DOC
Filesize
8 MB (8501760 bytes)
Pages
\0
Library
twirpx
Time added
2017-08-07 07:01:42
Пищевая промышленность;Технология хлебопродуктов

Description

EU-FRESHBAKE PROJECT: Freshly baked breads with improvement of nutritional quality and low energy demanding for the benefit of the consumer and of the environment. This project aims at taking benefit of refrigeration to improve the availability for the consumer of fresh bread with enhanced nutritional and textural quality. It concerns the Bake Off Technology (BOT), which consists in producing bread from industrial refrigerated or frozen or non frozen bakery goods and to retail them in downtown baking shops OR to make them available in supermarket for domestic baking.

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