Experimental characteristics of dough freezing and products obtained from frozen doughs

• Autorzy: Kozlowicz K. , Kluza F.
• Języki publikacji: EN

Abstrakty

EN

Wheat and wheat-rye doughs, including those modified with ingredients, were frozen at -30°C in air recording their temperature with a digital thermometer. After preliminary baking the following were determined: dough and bakery efficiency, crump mass density, bakery volume, baking, total baking loss and crust-crump ratio. The rheological assessment was made after TPA test, while organoleptic evaluation included: bakery appearance, colour, crust thickness, elasticity, crump porosity, taste and flavour.

Słowa kluczowe

EN

bakery freezing; wheat-rye dough; crust thickness; crump porosity; rheological characteristics; flavour; colour; elasticity; dough freezing; freezing; taste; freezing point depression; wheat dough; bakery appearance; food production

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering
• Rocznik: 2001
• Tom: 04
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume4/issue2/engineering/art-04.html

Twórcy

autor

Kozlowicz K.

• University of Agriculture in Lublin, 44 Doswiadczalna, 20-236 Lublin, Poland

autor

Kluza F.

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