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Effect of sweet yeast bread formula on evaluating rapid mix test

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dc.title Effect of sweet yeast bread formula on evaluating rapid mix test en
dc.contributor.author Dvořáková, Petra
dc.contributor.author Kučerová, Jindřiška
dc.contributor.author Kráčmar, Stanislav
dc.relation.ispartof Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
dc.identifier.issn 1211-8516 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2011
utb.relation.volume 59
utb.relation.issue 5
dc.citation.spage 39
dc.citation.epage 46
dc.type article
dc.language.iso en
dc.identifier.doi 10.11118/actaun201159050039
dc.relation.uri http://acta.mendelu.cz/media/pdf/actaun_2011059050039.pdf
dc.subject Pastry formula en
dc.subject Rapid mix test en
dc.subject Sensory analysis en
dc.description.abstract The aim of this work was to detect how different sweet yeast bread formulas influence results of rapid mix test and by the help of sensory analysis to discover consumer preferences and possible benefit and use in bakery industry. Applied raw materials (ground wheat flour T 530, yeast, sugar, salt, oil, egg, improver Hit) along with basic formula were taken from the Varmužova bakery in Boršice by Buchlovice. The basic formula served as a standard (I), other six formulas were then determined (II- VII). In each formula, the rate of yeast, sugar or oil was altered in the range of ± 10% compared with the standard. Flour bread-making quality - Hagberg Falling number [s], Sedimentation index [ml], wet gluten [%], ash [%], moisture [%], binding capacity [%], granulation [%], alveographic energy [10-4J] and alveographic rate P/L - was measured. Rapid mix test and parameters like 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 sensory analysis showed that the samples with higher rate of altered raw materials were evaluated as the best. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1002607
utb.identifier.rivid RIV/70883521:28110/11:43865712!RIV12-MSM-28110___
utb.identifier.obdid 43865728
utb.identifier.scopus 2-s2.0-80155142309
utb.source j-scopus
dc.date.accessioned 2012-02-10T13:15:15Z
dc.date.available 2012-02-10T13:15:15Z
dc.rights Attribution-NonCommercial-NoDerivs 4.0 International
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.access openAccess
utb.contributor.internalauthor Dvořáková, Petra
utb.contributor.internalauthor Kráčmar, Stanislav
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