Application of amylographic method for determination of staling of bakery products

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Application of amylographic method for determination of staling of bakery products

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Application of amylographic method for determination of staling of bakery products

Popis výsledku anglicky

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.

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

—

Svazek periodika

33

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

507-512

Kód UT WoS článku

000365983600003

EID výsledku v databázi Scopus

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