Effect of ingredients and processing on honey cake quality (CROSBI ID 474069)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
Podaci o odgovornosti
Ugarčić-Hardi, Žaneta ; Hardi, Jovica ; Primorac, Ljiljana
engleski
Effect of ingredients and processing on honey cake quality
The production of honey cake has a long tradition in Croatia. These cakes are normally produced using natural honey in basic formula. The moisture-holding property of honey is retained to a limited degree by the baked products. Thus, the moisture retention capacity of cakes with honey as the sole sweetener is much greater than that of cakes made with other types of sugar. Effect of sugar type (saccharose, glucose syrup and invert sugar) instead of honey on the honey cake quality was examined. Influence of rye flour addition to wheat flour, as well as various storage conditions on the honey cake quality was investigated. The results suggest that choice of ingredient ratio in the formula and the characteristics of the ingredients effected product quality remarkably. The honey cake made of saccharose was very compact and low. The used sugar type is very important for the characteristics of honey cake. Its effect can be partly explained by the effect of sugar on starch gelatinisation temperature and the used baking conditions.
honey cake; ingredients; processing
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Podaci o prilogu
81-81.
2000.
objavljeno
Podaci o matičnoj publikaciji
Conference handbook; Cereals, health and life; 11th Cereal and bread congress
Gold Coast: Royal Australian Chemical Institute
Podaci o skupu
Cereals, health and life; 11th Cereal and bread congress
poster
11.09.2000-14.09.2000
Gold Coast, Australija