LEAN BREAD COOLING METHOD AND APPARATUS

摘要

A lean bread cooling method and apparatus with which even when the lean bread is one of low fat content, there can be attained minimizing of water evaporation during cooling, prevention of peeling after reheating of frozen lean bread and maintaining of appropriate surface condition. There is provided a method of cooling for a lean bread subjected to cooling before freezing after burning, comprising the humidification cooling step of carrying out humidification cooling of the lean bread after burning in an atmosphere of 35 to 45°C temperature and 90 to 98% relative humidity, wherein the core temperature of the lean bread immediately before the humidification cooling step is in the range of 90 to 95°C.