Drying preserving quality

The latter plays an important role with freeze-dried sour dough. The microorganisms cultivated on flour substrate already form a number of flavour constituents, which stick well to the flour matrix. The subsequent freeze drying preserves both, flavour and microorganisms. The resulting product saves time in the bakery and improves the quality of bread. 

Advanced Drying Techniques - Preserving Quality 119J... 

The storage of freeze-dried carrots for 24 months in sealed cans under air and N2 and in glass containers under vacuum at room temperature was studied by Gegow [4.29]. Fifteen quality parameters were evaluated and found to be comparable to those of frozen carrots. The carotenes were only reasonably preserved under vacuum. 

Acceptance of DDG and DDGS products as animal feed supplements is limited by the variable "quality" of DDG and DDGS among ethanol plants and the relatively low crude protein content (4). This variability is caused by differing amounts of residual starch and crude protein in DG products. Crude protein content depends in part on preserving protein during the drying step. A study conducted by the Department of Animal... 

---