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

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dc.title Comparison of chemical, textural and organoleptic properties of pastry sheets with two different additives en
dc.contributor.author Boudová Pečivová, Pavlína
dc.contributor.author Korcová, Markéta
dc.contributor.author Švach, Jaroslav
dc.contributor.author Kubáň, Vlastimil
dc.contributor.author Mlček, Jiří
dc.relation.ispartof International Journal of Food Engineering
dc.identifier.issn 2194-5764 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2014
utb.relation.volume 10
utb.relation.issue 3
dc.citation.spage 533
dc.citation.epage 541
dc.type article
dc.language.iso en
dc.publisher Walter de Gruyter GmbH
dc.identifier.doi 10.1515/ijfe-2012-0099
dc.subject additive en
dc.subject freezing en
dc.subject pastry sheet en
dc.subject sensory analysis en
dc.subject texture en
dc.description.abstract 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. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1003884
utb.identifier.obdid 43872038
utb.identifier.scopus 2-s2.0-84907666024
utb.identifier.wok 000341564500019
utb.source j-wok
dc.date.accessioned 2014-11-19T09:23:56Z
dc.date.available 2014-11-19T09:23:56Z
dc.description.sponsorship Czech Ministry of Education, Youth and Sports [MSM 7088352101]; Eurostars WINEuro [E!4360]
utb.contributor.internalauthor Boudová Pečivová, Pavlína
utb.contributor.internalauthor Korcová, Markéta
utb.contributor.internalauthor Kubáň, Vlastimil
utb.contributor.internalauthor Mlček, Jiří
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