Nutritive quality and sensory properties of fine yeast leavened bakery products with sugar beet molasses
2008
Pribis, V., Tehnoloski fakultet, Novi Sad (Serbia) | Levic, Lj., Tehnoloski fakultet, Novi Sad (Serbia) | Filipcev, B., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Simurina, O., Institut za prehrambene tehnologije, Novi Sad (Serbia)
Sensory, physical and chemical properties of fine yeast leavened bakery products supplemented with sugar beet molasses were investigated in this study. The molasses was added to bread dough at 5 and 10% flour basis levels. Doughs with molasses were darker in colour, proportionally to the added amount of molasses. The doughs were soft and elastic. The supplemented breads had good crumb elasticity, a fine crumb structure and a dark golden brown crust. The bread flavour was pleasant and caramel-like. The nutritive value of breads was significantly increased.
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