Prokisch, JózsefChiluisa Sandoval, Jeniffer Tatiana2022-05-092022-05-092022-05-03http://hdl.handle.net/2437/332885This 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.48enbreadnon-crust breadcell sizevacuum coolingDEENK Témalista::Mezőgazdaságtudomány