TBU Publications
Repository of TBU Publications

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

DSpace Repository

Show simple item record


dc.title Textural and sensory properties of the sweet Czech christmas bread with sugar solutions en
dc.contributor.author Pečivová, Boudová Pavlína
dc.contributor.author Kubáň, Vlastimil
dc.contributor.author Mlček, Jiří
dc.contributor.author Rop, Otakar
dc.relation.ispartof Acta Scientiarum Polonorum, Technologia Alimentaria
dc.identifier.issn 1644-0730 Scopus Sources, Sherpa/RoMEO, JCR
dc.identifier.issn 1898-9594 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2013
utb.relation.volume 12
utb.relation.issue 2
dc.citation.spage 223
dc.citation.epage 229
dc.type article
dc.language.iso en
dc.publisher Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu pl
dc.relation.uri http://www.food.actapol.net/pub/6_2_2013.pdf
dc.subject Firmness en
dc.subject Pliancy en
dc.subject Product en
dc.subject Sweetness en
dc.description.abstract 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 of sugar solution; 80°Brix ±1.5, had higher firmness after the 3rd day of storage. No difference was found among samples with partial substitutions of sucrose with the sugar solution B after baking. Sensory analyses did not show any significant changes in monitored characteristics (taste, sensation when swallowing, sweetness, dryness, pliancy, crispness, gumminess, saliva-absorbing capacity and quality). Conclusions. Partial substitution of saccharose by these sugar solutions is not preferable for the sweet Czech Christmas bread. There is no evidence of the same effect of sugar solutions on bakery products. © Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1003424
utb.identifier.obdid 43870196
utb.identifier.scopus 2-s2.0-84880638680
utb.source j-scopus
dc.date.accessioned 2013-08-02T09:10:17Z
dc.date.available 2013-08-02T09:10:17Z
utb.contributor.internalauthor Pečivová, Boudová Pavlína
utb.contributor.internalauthor Kubáň, Vlastimil
utb.contributor.internalauthor Mlček, Jiří
utb.contributor.internalauthor Rop, Otakar
Find Full text

Files in this item

Show simple item record