The influence of freezing on consumer properties of cakes

Currently the question of providing the consumer with high-quality confectionery is particularly acute. The influence of low temperatures on the activity of microorganisms is widely known. World experience shows that deep freezing of perishable goods allows providing the requirement of the fullest range and their delivery to quite long distances. At the development of large retail distribution networks by actual problem there is a reproduction of the unity of quality in each outlet, to solve it perhaps shock freezing of cream confectionery and their transportation at negative temperatures. In the study the main requirements to the production technology of frozen flour products with cream were considered. The researches of the indicators of safety of cream products showed the possibility of preservation of the product for long terms. In the laboratory of Krasnoyarsk State Agrarian University the researches on the influence of freezing on the quality of cakes were conducted...