Comparison of breads made by different leavening technologies

Kelemen, Viktória and Sipos, Péter: Comparison of breads made by different leavening technologies. Review of faculty of engineering : analecta technica Szegedinensia 3-4. pp. 91-94. (2012)

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Abstract

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.

Item Type: Article
Journal or Publication Title: Review of faculty of engineering : analecta technica Szegedinensia
Date: 2012
Number: 3-4
Page Range: pp. 91-94
ISSN: 1788-6392
Language: angol
Uncontrolled Keywords: Mérnöki tudományok, Kémia
Additional Information: Bibliogr.: 94. p. ; összefoglalás angol nyelven
Date Deposited: 2016. Oct. 15. 12:24
Last Modified: 2019. Jan. 04. 11:01
URI: http://acta.bibl.u-szeged.hu/id/eprint/11921

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