Kelemen Viktória and Sipos Péter: Comparison of breads made by different leavening technologies. In: 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 |
| ISSN: | 1788-6392 |
| Page Range: | pp. 91-94 |
| Language: | English |
| Related URLs: | http://acta.bibl.u-szeged.hu/38405/ |
| Uncontrolled Keywords: | Mérnöki tudományok, Kémia |
| Additional Information: | Bibliogr.: 94. p. ; összefoglalás angol nyelven |
| Date Deposited: | 2016. Oct. 15. 12:24 |
| Last Modified: | 2021. Jan. 27. 08:52 |
| URI: | http://acta.bibl.u-szeged.hu/id/eprint/11921 |
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