FIELD: food-processing industry, in particular, bread storage method. SUBSTANCE: method involves positioning bread in hermetically sealed chamber; creating reduced pressure and supplying water steam and propionic acid vapors into chamber till propionic acid content in bread reaches 0.01-1.1% of bread weight. EFFECT: increased efficiency and improved keeping properties.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR BREAD STORAGE | 1996 |
|
RU2115318C1 |
| BREAD STORING APPARATUS | 1996 |
|
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| PRODUCTION OF BAKERY PRODUCTS | 1996 |
|
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| METHOD FOR PREPARING FRUITS OR VEGETABLES FOR STORAGE | 1997 |
|
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| FRUIT AND VEGETABLE STORAGE METHOD | 1997 |
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| FRUIT AND VEGETABLE STORAGE METHOD | 1999 |
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|
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| METHOD OF PREPARING GRAIN FOR STORAGE | 1999 |
|
RU2153795C1 |
