University of Life Sciences in Lublin

Wydawnictwo Uniwersytetu Przyrodniczego

Issue 1 (2) 2002 pp. 43–50

Jarosława Rutkowska, Andrzej Neryng

Rheological properties of semi-finished cake products and their impact on the quality of final product

Abstract: The study aimed at determining the effect of rheological properties of semi-finished product on the quality factors of the sponge-cake dough. Semi-finished sponge-cake dough products with different shortening share (15, 19, 23%) were used as experimental material. The semi-finished products were tested for their weight by volume and absolute viscosity. Instrumental texture analysis and sensory evaluation of the final product were also conducted. It was found that the weight by volume and absolute viscosity of semi-finished dought product affected both, the texture and sensory quality factors of final product.
pub/1_2_43.pdf Full text available in in Adobe Acrobat format:
http://www.agriculturalengineering.actapol.net/volume1/issue2/1_2_43.pdf
Keywords: sponge-cake dough, semi-finished product, absolute viscosity, texture, consumer’s preferences
For citation:

MLA Rutkowska, Jarosława, and Andrzej Neryng. "Rheological properties of semi-finished cake products and their impact on the quality of final product." Acta Sci.Pol. Tech. Agr. 1.2 (2002): 1.
APA (2002). . Acta Sci.Pol. Tech. Agr. 1 (2), 1
ISO 690 RUTKOWSKA, Jarosława, NERYNG, Andrzej. Rheological properties of semi-finished cake products and their impact on the quality of final product. Acta Sci.Pol. Tech. Agr., 2002, 1.2: 1.
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Streszczenie w języku polskim:
http://www.agriculturalengineering.actapol.net/tom1/zeszyt2/abstrakt-43.html