Effect of sweet yeast bread formula on evaluating rapid mix test Effect of sweet yeast bread formula on evaluating rapid mix test Effect of sweet yeast bread formula on evaluating rapid mix test Effect of sweet yeast bread formula on evaluatin

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F11%3A00182507" target="_blank" >RIV/62156489:43210/11:00182507 - 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

Effect of sweet yeast bread formula on evaluating rapid mix test Effect of sweet yeast bread formula on evaluating rapid mix test Effect of sweet yeast bread formula on evaluating rapid mix test Effect of sweet yeast bread formula on evaluatin

Popis výsledku v původním jazyce

The aim was to detect how different sweet yeast bread formulas influence results of rapid mix test an by help of sensory analysis to discover consumer preferences and posible benefit and use in bakery industry. The basic formula served as a standard, other six formulas were then determined the rate of yeast, sugar or oil in the range of plus (minus) 10 % compared with standard. Flour bread making quality was measured. Rapid mix test and parameters lika pastry weight, volume, shape, dough yield, pastry yield, baking loss, penetration and sensory analysis were determined. To establish yeast fermentation activity, Engelke fermentation test was applied. The most evident differences among the samples appeared in the volume and shape. The results of sensoryanalysis showed that the samples with higher rate of altered raw materials were evaluated as the best.

Název v anglickém jazyce

Effect of sweet yeast bread formula on evaluating rapid mix test Effect of sweet yeast bread formula on evaluating rapid mix test Effect of sweet yeast bread formula on evaluating rapid mix test Effect of sweet yeast bread formula on evaluatin

Popis výsledku anglicky

The aim was to detect how different sweet yeast bread formulas influence results of rapid mix test an by help of sensory analysis to discover consumer preferences and posible benefit and use in bakery industry. The basic formula served as a standard, other six formulas were then determined the rate of yeast, sugar or oil in the range of plus (minus) 10 % compared with standard. Flour bread making quality was measured. Rapid mix test and parameters lika pastry weight, volume, shape, dough yield, pastry yield, baking loss, penetration and sensory analysis were determined. To establish yeast fermentation activity, Engelke fermentation test was applied. The most evident differences among the samples appeared in the volume and shape. The results of sensoryanalysis showed that the samples with higher rate of altered raw materials were evaluated as the best.

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

2011

Kód důvěrnosti údajů

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

Název periodika

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

ISSN

1211-8516

e-ISSN

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Svazek periodika

59

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

39-46

Kód UT WoS článku

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EID výsledku v databázi Scopus

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