Research on the improvement of structure and consistency of frozen products when applying enzyme preparations
2010
Cwiertniewski, K. | Polak, E. | Markowska, J. | Egierski, K.,Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland). Oddzial Chlodnictwa i Jakosci Zywnosci, Lodz
In recent years, the assortment of additional substances, in order to improve the quality of food products, has been considerably expanded. That applies to cereal and baking products which had improvers added to them, including enzymes, in their recipe formulation. One example of such an enzyme is transglutaminase (MTG). This study investigated the usefulness of 2 percent, o,5 percent and 0,2 of MTG the application method to the wheat bread, frozen select, with better appearance and structure of crumb. Moreover it proved the enzyme usefulness for the quality improvement of frozen pierogi (dumplings) dough, at doses of 2 ,05, 0,2, 0,02 percent, when the enzyme was supplemented both directly to the flour and through water solutions. Technological research confirmed the usefulness of MTG preparation called (name) SAPRONA TGI, as the improver in the production of wheat bread, frozen sniper, prebaked, added in an amount of 0,3 percent in flour. It had a great effect on the consistency of dough, the crumb porosity, and the appearance of bread peel itself. The preparation supplemented in an amount of 0,2-0,5 percent improves the appearance and the consistency of frozen dumplings dough
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