Naslov
Effect of ingredients and processing on honey cake quality

Autori
Ugarčić-Hardi, Žaneta ; Hardi, Jovica ; Primorac, Ljiljana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Conference handbook; Cereals, health and life; 11th Cereal and bread congress / - Gold Coast : Royal Australian Chemical Institute, 2000, 81-81

Skup
Cereals, health and life; 11th Cereal and bread congress

Mjesto i datum
Gold Coast, Australija, 11.09.2000. - 14.09.2000

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
honey cake; ingredients; processing

Sažetak
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.

Izvorni jezik
Engleski

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