Effect of different model storage conditions on the quality of the croissant-type bakery products
2000
Hozova, B. | Valik, L. | Csaplarova, Z. (Slovenska Technicka Univ., Bratislava (Slovakia))
This work was aimed to study the effect of four different model regimes, namely A. 20-25 deg C/90 days, B. 45-50 deg C/90 days, C. 45-50 deg C/12 hrs, 35-40 deg C/30 days, 30 deg C/60 days and D. -2 to -5 deg C/12 hrs, 7-8 deg C/30 days, 20-25 deg C/60 days on the microbiological (yeasts, moulds) and sensory quality, aw and pH of croissant Resanka with nougat filling during the 90 days of storage (0, 15, 30, 45, 60 and 90th day). It has been found from the obtained results that in spite of the best sensory evaluation the regime A did not meet the hygienic requirements for the long-time storage. Although it is true that regimes B and C did not enable the surviving of micro-organisms during the storage, the products were unacceptable from the sensory point of view. Experiments in the regime D have confirmed that the initial storage at low temperatures is optimum for ensuring the microbiologically and sensorically stable products.
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