Mazipan luks - new supplement for improvement of bread and baked goods quality
2001
Bojat, S. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
Mazipan luks is a new complex additive included in the production program of "Ratar" from Pancevo (Yugoslavia). It contains following active components: emulgator, enzyme mixture, ascorbic acid and sugar. It is used bread production with the share from 0.5 to 1%, and in baked goods production with the share from 1 to 1.5% on flour basis. In this paper the effects of Mazipan luks on dough rheological properties, quality and staling investigations included flour T-500 produced from wheat harvest 2000, two doses of additive and two types of dough mixing (85 r/min and 1400 r/min). Obtained investigation results point that with Mazipan luks, significant increase of loof volume, improvement of crumb quality and effects on bread freshness are achieved.
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