Elaboration of non-crust bread with pressure baking method and vacuum cooling

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dc.contributor.advisorProkisch, József
dc.contributor.authorChiluisa Sandoval, Jeniffer Tatiana
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2022-05-09T17:35:43Z
dc.date.available2022-05-09T17:35:43Z
dc.date.created2022-05-03
dc.description.abstractThis work mainly focused on elaborate a non-cruts bread, where an AACC standar recipe was used to make the dough.The fermentation was around 30 minutes, then the baking was carried out in a pressure pot inside the oven, under 95°C for 1,2 and 3 hours.For cooling we analized normal cooling (room conditions) and vacuum cooling. The holes for those samples with 2-3 hours baking and vacuum cooling were higher than normal cooling. Also, when the dough was baked using a teflon square shaper, 1 hour was not possible so only 2-3 hours beaking was consider.The size of holes shown how useful is the technique to decrease waste and time in baking industry.hu_HU
dc.description.courseMSc. Food Safety and Quality Engineeringhu_HU
dc.description.degreeMSc/MAhu_HU
dc.format.extent48hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/332885
dc.language.isoenhu_HU
dc.subjectbreadhu_HU
dc.subjectnon-crust breadhu_HU
dc.subjectcell sizehu_HU
dc.subjectvacuum coolinghu_HU
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudományhu_HU
dc.titleElaboration of non-crust bread with pressure baking method and vacuum coolinghu_HU
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