| 摘要 |
Rapid cooling of a freshly baked moisture-containing farinaceous foodstuff article such as bread, wherein the article at its baked temperature and without deliberate pre-cooling is submitted to a reduced pressure treatment, which is applied at a plurality of rates so that on the one hand the article is not disintegrated, and on the other hand the article does not suffer an unacceptable peripheral moisture loss. The change of rate of application of the reduced pressure may be effected in response to various parameters. Also production of completely baked moisture-containing foodstuff articles by heating to a pre-determined internal temperature, terminating the heating substantially prior to the known, normal, complete baking time for the article and submitting the article to reduced pressure treatment. |
