Effect of sugar addition on textural properties of the half-short cake

• Autorzy: Kusinska E.

Warianty tytułu

PL

Wplyw dodatku cukru na wybrane parametry tekstury ciasta polkruchego

• Języki publikacji: EN

Abstrakty

EN

The paper presents results concerning textural parameters (hardness, cohesion, elasticity and chewing ability) and moisture content of half-short cake after different levels of sugar addition. The sensory assessment was conducted as well. The results of the study enable determining the optimum sugar addition.

PL

W pracy przedstawiono wyniki badań parametrów tekstury (twardości, spójności, sprężystości i żujności) oraz wilgotności ciasta półkruchego w zależności od dodatku cukru. Przeprowadzono ocenę organoleptyczną. Wyniki badań umożliwiły wybór optymalnego dodatku cukru.

Słowa kluczowe

EN

half-short cake; texture; moisture content; sensory assessment; textural property; sugar addition

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 2[A]
• Opis fizyczny: p.107-110,fig.,ref.

Twórcy

autor

Kusinska E.

• Agricultural University of Lublin, Doswiadczalna 44, 20-236 Lublin, Poland

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