Textural and sensory properties of the sweet czech christmas bread with sugar solutions

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F13%3A43869985" target="_blank" >RIV/70883521:28110/13:43869985 - 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

Textural and sensory properties of the sweet czech christmas bread with sugar solutions

Popis výsledku v původním jazyce

Background. The effect of sugar solutions, commonly used for preparing and improving quality of ice creams, that have a similar effect on the sweet Czech Christmas bread was checked. Material and methods. Commercial wheat flour T 512 ingredients were used for preparing dough and final products. Sugar solutions A, B were used as sweeteners for sucrose. Texture properties of dough and the sweet Czech Christmas bread were measured on the TA-XT Plus Texture Analyzer. The sweet Czech Christmas bread was subjected to sensory evaluation. Results. Dough firmness did not differ from each other or the control dough. The sweet Czech Christmas bread with partial substitutions of sucrose with the sugar solution A (containing 77.50 g of sugar in 100 g of sugar solution; 77.5°Brix ?1.5) had the same firmness as the control sample after baking and 3day storage. Products with partial substitutions of sucrose with higher amounts of sugar solution B (40-50 gkg-1), which contained 80 g of sugar in 100 g o

Název v anglickém jazyce

Textural and sensory properties of the sweet czech christmas bread with sugar solutions

Popis výsledku anglicky

Background. The effect of sugar solutions, commonly used for preparing and improving quality of ice creams, that have a similar effect on the sweet Czech Christmas bread was checked. Material and methods. Commercial wheat flour T 512 ingredients were used for preparing dough and final products. Sugar solutions A, B were used as sweeteners for sucrose. Texture properties of dough and the sweet Czech Christmas bread were measured on the TA-XT Plus Texture Analyzer. The sweet Czech Christmas bread was subjected to sensory evaluation. Results. Dough firmness did not differ from each other or the control dough. The sweet Czech Christmas bread with partial substitutions of sucrose with the sugar solution A (containing 77.50 g of sugar in 100 g of sugar solution; 77.5°Brix ?1.5) had the same firmness as the control sample after baking and 3day storage. Products with partial substitutions of sucrose with higher amounts of sugar solution B (40-50 gkg-1), which contained 80 g of sugar in 100 g o

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

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název periodika

Acta Scientiarum Polonorum. Technologia Alimentaria

ISSN

1644-0730

e-ISSN

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Svazek periodika

12

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

PL - Polská republika

Počet stran výsledku

7

Strana od-do

223-229

Kód UT WoS článku

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EID výsledku v databázi Scopus

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