Development engineering of long-lasting pastries made with different types of honey

Gyimes, Ernő and Szabó, Balázs Pál and Véha, Antal: Development engineering of long-lasting pastries made with different types of honey. Review of faculty of engineering : analecta technica Szegedinensia 1. pp. 31-34. (2010)

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Abstract

A condition of staying on the global market is the presence of various products, as well as the continuous development of the already existing ones. Honey is the longest known sweetener fit for human nutrition, the consumption of which - given its high carbohydrate content - provides a significant amount of energy, too. In our experiments we studied the modification of honey-sugar ratio in blossom, silk-grass and acacia-honey. On the basis of the sensory assessment/evaluation the following products proved to be of top quality: those with acacia-honey + silk-grass honey: 75% honey and 25% sugar; and those with acacia-honey: 50% honey and 50% sugar.

Item Type: Article
Journal or Publication Title: Review of faculty of engineering : analecta technica Szegedinensia
Date: 2010
Number: 1
Page Range: pp. 31-34
ISSN: 1788-6392
Language: angol
Uncontrolled Keywords: Mérnöki tudományok, Kémia
Additional Information: Bibliogr.: 34. p. ; összefoglalás angol nyelven
Date Deposited: 2016. Oct. 15. 12:24
Last Modified: 2019. Jan. 04. 12:47
URI: http://acta.bibl.u-szeged.hu/id/eprint/11811

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