| 摘要 |
To produce packaged bakery products having improved storage time, the products are baked and cooled in a film packaging which forms an aseptic barrier and permits the escape of steam during baking. The packaged baked products are then hermetically sealed and pasteurised. Baking is performed in such a manner that a temperature of at least 90 DEG C is reached in the interior of the bakery product for at least 30 minutes. The baking conditions should be selected so that a water activity of less than 0.95 is achieved in the baked product. To produce packaged, partly pre-baked bread, dough is baked at a temperature at which browning is avoided. The packaged, pre-baked products have a high storage stability and, compared with known products, are very stable with regard to attack by micro-organisms. |
