Comparison of chemical, textural and organoleptic properties of pastry sheets with two different additives
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F14%3A43871819" target="_blank" >RIV/70883521:28110/14:43871819 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1515/ijfe-2012-0099" target="_blank" >http://dx.doi.org/10.1515/ijfe-2012-0099</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1515/ijfe-2012-0099" target="_blank" >10.1515/ijfe-2012-0099</a>
Alternative languages
Result language
angličtina
Original language name
Comparison of chemical, textural and organoleptic properties of pastry sheets with two different additives
Original language description
The effect of additions of Arabic gum and commercially used additive Frosty, commonly used for the bread production which is intended for freezing, on the quality of pastry sheets was determined. Frosty decreased active acidity and conversely increased titration acidity in the wheat flour dough and in final products. Higher addition of Arabic gum prolonged the freshness (moisture) more than Frosty. Arabic gum had insignificant effect on the titration acidity or pH of the dough or the titration acidity of the final products. Both additions of Arabic gum (15 g kg(-1) and 30 g kg(-1)) and higher addition of Frosty (30 g kg(-1)) decreased the firmness of the pastry sheets. Fresh samples of pastry sheets with lower addition of the Frosty were better in taste, crispness, porosity and quality than the samples with higher addition of the Arabic gum. However, pastry sheets with Frosty lost moisture faster and therefore became less fresh quicker, in comparison with samples with Arabic gum added.
Czech name
—
Czech description
—
Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CB - Analytical chemistry, separation
OECD FORD branch
—
Result continuities
Project
—
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
International Journal of Food Engineering
ISSN
2194-5764
e-ISSN
—
Volume of the periodical
10
Issue of the periodical within the volume
3
Country of publishing house
DE - GERMANY
Number of pages
9
Pages from-to
533-541
UT code for WoS article
000341564500019
EID of the result in the Scopus database
—