Vliv mléčných produktů na vlastnosti fermentovaného těsta

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F06%3A00016467" target="_blank" >RIV/60461373:22330/06:00016467 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Influence of milk products on fermented dough properties

Popis výsledku v původním jazyce

Two samples of wheat flour from year harvests 2003 and 2004 were used for comparison of four milk product influences on fermented dough properties and baking test results. For testing, there were used two milk components and two milk substitutes (N-1: milk, N-2: palmy fat) in additions 1, 2 and 3% (based on flour). Measurement of fermented dough according to standard recipe (without milk product addition) was performed on Fermentograph SJA (Sweden) to characterize properties of flour used. Standard bread had a similar specific volume, nearly 330 ml/100g. Both two milk products and also N-1 have not affected fermentation process seriously, but they slightly lowered specific bread volumes, and increased bread crumb firmness. N-2 has heightened values offermented dough parameters together with specific bread volume, and crumb firmness decreased. On average, volume of bread with N-2 was approximately 315 ml/100g; with the others milk products 295 ml/100g. Bread crumb penetrations in the s

Název v anglickém jazyce

Influence of milk products on fermented dough properties

Popis výsledku anglicky

Two samples of wheat flour from year harvests 2003 and 2004 were used for comparison of four milk product influences on fermented dough properties and baking test results. For testing, there were used two milk components and two milk substitutes (N-1: milk, N-2: palmy fat) in additions 1, 2 and 3% (based on flour). Measurement of fermented dough according to standard recipe (without milk product addition) was performed on Fermentograph SJA (Sweden) to characterize properties of flour used. Standard bread had a similar specific volume, nearly 330 ml/100g. Both two milk products and also N-1 have not affected fermentation process seriously, but they slightly lowered specific bread volumes, and increased bread crumb firmness. N-2 has heightened values offermented dough parameters together with specific bread volume, and crumb firmness decreased. On average, volume of bread with N-2 was approximately 315 ml/100g; with the others milk products 295 ml/100g. Bread crumb penetrations in the s

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2006

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Getreidetechnologie

ISSN

0367-4177

e-ISSN

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Svazek periodika

60

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

6

Strana od-do

161-166

Kód UT WoS článku

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EID výsledku v databázi Scopus

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