Pregled bibliografske jedinice broj: 86111
Sensory quality of frozen flaky pastry with different fat shares
Sensory quality of frozen flaky pastry with different fat shares // Proceedings of International Congress FLOUR-BREAD '01 / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2002. str. 135-141 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
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Naslov
Sensory quality of frozen flaky pastry with different fat shares
Autori
Ugarčić-Hardi, Žaneta ; Koceva Komlenić, Daliborka ; Pitlik, Nada ; Kuleš, Anđa
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Proceedings of International Congress FLOUR-BREAD '01
/ Ugarčić-Hardi, Žaneta - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2002, 135-141
Skup
International Congress FLOUR-BREAD '01, 3rh Croatian Congress of Cereal Technologists
Mjesto i datum
Opatija, Hrvatska, 14.11.2001. - 17.11.2001
Vrsta sudjelovanja
Predavanje
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
frozen flaky pastry; wheat flour; sensory quality; fat share
Sažetak
The basic characteristic of flaky pastry products is a partial separation between the layers of the baked pastry. Flakiness and volume increase of flaky pastry are achieved by special pastry treatment and fat addition. Big ice crystalls can be formed during the freezing process which might damage the gluten lattice. Products made of such pastry have a smaller volume and bigger pores. This paper deals with the quality of flaky pastry produced with different fat shares (100 %, 75 % and 50 % concerning flour) and with various storage times. Fresh made pastry was frozen at temperature of - 18 °C. Examinations were done by the end of each storing week. The total storing time was seven weeks. By the end of each week the pastry samples were defrozen at room temperature, formed into square shapes and baked at 200 and 225 °C. Sensory evaluation of the quality characteristics of baked samples was done according to the internal standards. The following characterisitics were evaluated: crust colour, external appearance, smell, structure and taste. Volume increase was determined and structural properties were measured by penetrometer. The highest average mark for all quality characteristics was given to the sample with 75 % of fat content baked at 200 °C and the sample with 50 % of fat content baked at 225 °C. The samples with 100 % of fat content had the biggest volume increase and flakiness but a very intensive fat flavour. Storing time had no effect on the quality characteristics of examined samples.
Izvorni jezik
Engleski
Znanstvena područja
Biotehnologija, Prehrambena tehnologija
