What You Need to Know
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.
Steps
- 1.
Part-baked baguettes (France): Enables fresh bakery products in supermarkets
- 2.
Parbaked pizza crusts (Italy): Allows quick restaurant service with fresh quality
- 3.
Half-baked dinner rolls (United States): Facilitates large-scale food service operations
The Science
Primary Reaction
Starch gelatinization