Funkcja skrobi w produktach piekarskich

• Autorzy: Gambus H
• Języki publikacji: PL

Abstrakty

PL

W pracy dokonano przeglądu literatury na temat roli skrobi w tworzeniu struktury ciasta i miękiszu oraz w procesie starzenia się pieczywa. Przedstawiono poglądy różnych autorów na temat zależności właściwości wypiekowych skrobi od jej właściwości fizyczno-chemicznych. Wykazano, co najmniej równorzędną z glutenem, funkcję skrobi w utrwalaniu struktury produktów piekarskich.

EN

Paper reviews the literature on the role of starch in formation of dough and crumb structure and bread staling. The views of different authors on the dependence of baking properties of starch on their physical and chemical properties were presented. It was shown that starch’s role in strengthen of bakery products structure is at least equivalent to gluten.

Słowa kluczowe

PL

wlasciwosci wypiekowe; piekarstwo; pieczywo; wlasciwosci fizykochemiczne; ciasto; miekisz; starzenie sie pieczywa; struktura; skrobia

EN

baking property; baking; bread; physicochemical property; cake; crumb; staling process; structure; starch

• Wydawca: -
• Czasopismo: Żywność Nauka Technologia Jakość
• Rocznik: 2000
• Tom: 07
• Numer: 3
• Opis fizyczny: s.20-32,bibliogr.

Twórcy

autor

Gambus H

• Akademia Rolnicza, al.29 Listopada 46, 31-425 Krakow

Bibliografia

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