Comparison of breads made by different leavening technologies
Breads made with leaven and leaven substitutive products by different technologies were evaluated to find similarities and differences between the traditional making process and the industrial technologies. Volume and formal ratios of loaves, acidity degree and moisture contents of crumb, water acti...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
2012
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| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
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| Kulcsszavak: | Mérnöki tudományok, Kémia |
| Online Access: | http://acta.bibl.u-szeged.hu/11921 |
| Tartalmi kivonat: | Breads made with leaven and leaven substitutive products by different technologies were evaluated to find similarities and differences between the traditional making process and the industrial technologies. Volume and formal ratios of loaves, acidity degree and moisture contents of crumb, water activity and storage parameters were evaluated. Results show that the breads made with leaven with a moderately long fermentation matches to the requirements of the Hungarian Standard, but breads made with commercially available leaven substituent also showed favourable physical and chemical properties. Breads made with lactic acid showed favourable sensory properties, but low volume. Consumable times of breads were not influenced by the method of leavening. Results also proved that the most favourable result can be achieved by traditional leavening fermentation method considering sensory, physical and economical aspects. |
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| Terjedelem/Fizikai jellemzők: | 91-94 |
| ISSN: | 1788-6392 |