Water in staling process and methods of measure in frozen yeast cakes
1
Department of Organization of Tourist and Hotel Services, Maritime Academy, ul. Morska 83, 81-225 Gdynia
Acta Agroph. 2008, 11(1), 203-212
KEYWORDS
ABSTRACT
In the performed research the authors evaluated methods of confectionary products staling in yeast cakes. In the elaboration a designation of staling rate is proposed, based on the value of blue quantity and cake stress changes determined by means of the INSTRON 5543 apparatus. Mutual relations between researched parameters were determined. Additionally, a comparison of two staling rate designation methods was made.
METADATA IN OTHER LANGUAGES:
Polish
Woda w procesie czerstwienia w mrożonych wyrobach z ciasta drożdżowego
liczba niebieska, czerstwienie, retrogradacja skrobi, zawartość wody w produkcie, Instron
W podjętych badaniach dokonano oceny metod czerstwienia wyrobów ciastkarskich w mrożonych wyrobach z ciasta drożdżowego W pracy zaproponowano oznaczenie stopnia czerstwienia na podstawie liczby niebieskiej i zmian naprężenia miękiszu wyznaczonego za pomocą urządzenia INSTRON 5543. Określono wzajemne związki pomiędzy badanymi parametrami. Dokonano ponadto porównania dwóch metod oznaczania stopnia czerstwienia.
Share
RELATED ARTICLE
| eISSN: | 2300-6730 |
| ISSN: | 1234-4125 |
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
