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Application of amylographic method for determination of the staling of bakery products

التفاصيل البيبلوغرافية
العنوان: Application of amylographic method for determination of the staling of bakery products
المؤلفون: Marcela Sluková, Miroslav Kubín, Šárka Horáčková, Josef Příhoda
المصدر: Czech Journal of Food Sciences, Vol 33, Iss 6, Pp 507-512 (2015)
بيانات النشر: Czech Academy of Agricultural Sciences, 2015.
سنة النشر: 2015
المجموعة: LCC:Agriculture
مصطلحات موضوعية: bread, aging, viscosity of slurry, viscometric measurement of crumb, penetrometry, sensory evaluation, Agriculture
الوصف: Staling is the general term that describes the time-dependent loss in quality of flavour and texture of bakery products after their baking and during storage. A modified amylographic method (viscometric measurement using the promylograph) for rapid evaluation of the staling rate of fine sweet wheat bakery products were verified. In comparison with the standard method using an amylograph the modified amylographic method consisted in the measurement performed at a constant temperature curve. The staling of bakery products was followed for several days by viscometric measurement of crumb slurry, penetrometry measurement of crumb firmness, and evaluation of sensory properties of bakery products. A significant correlation between viscometric results and penetrometry was found.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 1212-1800
1805-9317
Relation: https://cjfs.agriculturejournals.cz/artkey/cjf-201506-0004_application-of-amylographic-method-for-determination-of-the-staling-of-bakery-products.php; https://doaj.org/toc/1212-1800; https://doaj.org/toc/1805-9317
DOI: 10.17221/184/2015-CJFS
URL الوصول: https://doaj.org/article/5c8967e1e4c9478387d57484fdcdda40
رقم الانضمام: edsdoj.5c8967e1e4c9478387d57484fdcdda40
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:12121800
18059317
DOI:10.17221/184/2015-CJFS