Разработка рецептуры хлебобулочных изделий с использованием рябинового порошка
2010
Dubrovskaya, N., Michurinsk State Agrarian Univ. (Russian Federation) | Nilova, L., St. Petersburg Inst. of Trade and Economics (Russian Federation)
Bakery products with natural food additives of fruit and berry materials were under development. Ashberry (Sorbus) powder (AP) was added among other ingredients of rolls and buns of 50 gram at a dose of 1-7% instead of wheat flour. AP was added at dough kneading at a dose of 3% and 5% per flour weight for roll and bun production respectively. AP addition improved all organoleptic properties, especially color, taste and porosity; test samples were higher, had a beautiful rounded shape, with brightly colored crust, with strong homogenous porosity and strong harmonic taste and flavor. The rolls and buns with AP were estimated by an excellent point. It was shown that AP increased a specific volume, porosity and stability of a shape of bakery products, had a positive effect on structure and mechanical properties of crumb. Water-absorbing capacity of wheat flour increased, fermentation accelerated, dough ripening time shortened (by 30 minutes). Thus, it is possible to use common flour and to increase a food value of the finished products.
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