Description
Cooking technique
Technical
Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage or assembled into a final product. It has been used to increase the mass manufacture and distribution of bread products, including bagels.
Science
Primary Reaction
Starch gelatinization
Sensory Profile
Aroma ()
toastyyeastynuttycaramelizedwheaty
Wine Analogy
Like a young Chardonnay with subtle oak notes
Coffee Analogy
Similar to lightly roasted Ethiopian beans
Perfume Analogy
Evokes warm bread accord in gourmand fragrances
Culinary Applications
Part-baked baguettesFranceEnables fresh bakery products in supermarkets
Parbaked pizza crustsItalyAllows quick restaurant service with fresh quality
Half-baked dinner rollsUnited StatesFacilitates large-scale food service operations
Dietary
VeganVegetarianHalalKosherwheatgluten
Molecular Pairing
Key Compounds Produced
Carbon dioxide (CO2)Ethanol (C2H5OH)Lactic acid (C3H6O3)Acetic acid (CH3COOH)Furfural (C5H4O2)