The Effect of Depp Freezing on Loaf Specific Volume of Buckwheat Bread

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The Effect of Depp Freezing on Loaf Specific Volume of Buckwheat Bread

Popis výsledku v původním jazyce

The study was focused on the evaluation of the effect of deep freezing on the quality of buckwheat bread. The dough was made from buckwhear flour, succharose, active dry yeast and salt. Three different water additions (65, 70, 75%) were used. Buckwheat dough was scaled into three samples. The samples were used in (i) standard baking procedure and the obtained bread was used as a check sample, (ii) interrupted baking procedure; baking procedure was interrupted (i) after dough mixing, (ii) in the middle of baking. Dough and semi-baked bread were deep-frozen in liquid nitrogen and stored at 18oC. Deep freezing decreased loaf specific volume. The effect was more significant in bread prepared from deep-frozen dough. The impact of water absorption was also significant. Loaf specific volume rose with increasing amount of added water.

Název v anglickém jazyce

The Effect of Depp Freezing on Loaf Specific Volume of Buckwheat Bread

Popis výsledku anglicky

The study was focused on the evaluation of the effect of deep freezing on the quality of buckwheat bread. The dough was made from buckwhear flour, succharose, active dry yeast and salt. Three different water additions (65, 70, 75%) were used. Buckwheat dough was scaled into three samples. The samples were used in (i) standard baking procedure and the obtained bread was used as a check sample, (ii) interrupted baking procedure; baking procedure was interrupted (i) after dough mixing, (ii) in the middle of baking. Dough and semi-baked bread were deep-frozen in liquid nitrogen and stored at 18oC. Deep freezing decreased loaf specific volume. The effect was more significant in bread prepared from deep-frozen dough. The impact of water absorption was also significant. Loaf specific volume rose with increasing amount of added water.

Druh

O - Ostatní výsledky

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2016

Kód důvěrnosti údajů

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