Quality characteristics of bread made with apples osmotically dehydrated in sugar beet molasses
2007
Filipovic, N.,Tehnoloski fakultet, Novi Sad (Serbia) | Pribis, V.,Tehnoloski fakultet, Novi Sad (Serbia) | Levic, Lj.,Tehnoloski fakultet, Novi Sad (Serbia) | Soronja-Simovic, D.,Tehnoloski fakultet, Novi Sad (Serbia) | Filipcev, B.,Institut za prehrambene tehnologije, Novi Sad (Serbia)
Quality of bread prepared with the addition of apples osmotically dehydrated in sugar beet molasses was investigated. The osmotic dehydratation of apples was conducted in molasses (solid content 80%) at 50 deg C during 12 hours. Bread dough was formulated with the addition of dehydrated apples without previously being dripped from molasses, dripped apples, and dripped, rinsed apples. The fruit addition contributed to better crumb structure and freshness of the bread. In the bread sample made with undripped apples, molasses flavour dominated and the crumb colour was dark and red toned. The breads supplemented with apples were scored desirable and were well accepted. Their sensory properties were similar to those of fine bakeware.
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