Application of amylographic method for determination of staling of bakery products

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F15%3A43900695" target="_blank" >RIV/60461373:22330/15:43900695 - isvavai.cz</a>
Result on the web
<a href="http://www.agriculturejournals.cz/publicFiles/169344.pdf" target="_blank" >http://www.agriculturejournals.cz/publicFiles/169344.pdf</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/184/2015-CJFS" target="_blank" >10.17221/184/2015-CJFS</a>

Result language
angličtina
Original language name
Application of amylographic method for determination of staling of bakery products
Original language description
Staling is the general term that describes the time-dependent loss in quality of flavour and texture of bakery products after their baking and during storage. A modified amylographic method (viscometric measurement using the promylograph) for rapid evaluation of the staling rate of fine sweet wheat bakery products were verified. In comparison with the standard method using an amylograph the modified amylographic method consisted in the measurement performed at a constant temperature curve. The staling of bakery products was followed for several days by viscometric measurement of crumb slurry, penetrometry measurement of crumb firmness, and evaluation of sensory properties of bakery products. A significant correlation between viscometric results and penetrometry was found.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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