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Effect of freezing, defrosting, and storage conditions on the freshness of dinner rolls and cinnamon rolls



Effect of freezing, defrosting, and storage conditions on the freshness of dinner rolls and cinnamon rolls



Cereal Chem 37(2): 170-179



Freshly baked rolls and cinnamon rolls wrapped in cellophane were frozen at 0[degree]F (-18[degree]C) without forced air and at -20[degree]F (-29[degree]C) with forced air at 1,000 linear ft./minute. Defrosting was conducted at 75[degree]F (24[degree]C) without forced air and at 115[degree]F (46[degree]C) with forced air at 1,000 linear ft./minute. Freezing and defrosting caused a slight decrease in freshness and increase in firmness, but not as much as when the rolls were stored at 70[degree]F (21[degree]C) for 24 hr. Only small differences in freshness and firmness were caused by the variations of the above freezing and defrosting operations. Unwrapped rolls can be frozen at 0[degree]F (-18[degree]C) or -20[degree]F (-29[degree]C) at air velocities from 0 to 1,000 ft./minute without serious reduction of moisture. It fs undesirable to defrost rolls unwrapped in view of an appreciable moisture loss. Wrapped dinner rolls and cinnamon rolls can be stored at 0[degree]F (-18[degree]C) and at -20[degree]F (-29[degree]C) for at least 2 months without critical decrease of freshness. Rapid forming and loss of freshness occurred during storage at 10[degree]F (-12[degree]C) or above.

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Accession: 024544454

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