Freezing (–20 °C) vs. Quick Freezing (–40 °C) of Mashed Potatoes Made from Potato Flakes
Impact on Water Exudation, Structure, and Flavor Abstract In response to frequent questions from foodservice and central kitchen customers—“Can mashed potatoes made from potato flakes and hot water be frozen, and will water separate upon thawing?”—a comparative experiment was conducted, supported by literature analysis of food freezing technology. Findings: Storage at –20 °C (conventional freezing) […]