Comparison of chemical, textural and organoleptic properties of pastry sheets with two different additives

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Comparison of chemical, textural and organoleptic properties of pastry sheets with two different additives

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Comparison of chemical, textural and organoleptic properties of pastry sheets with two different additives

Popis výsledku anglicky

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.

Druh

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

CEP obor

CB - Analytická chemie, separace

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název periodika

International Journal of Food Engineering

ISSN

2194-5764

e-ISSN

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Svazek periodika

10

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

9

Strana od-do

533-541

Kód UT WoS článku

000341564500019

EID výsledku v databázi Scopus

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