University of Life Sciences in Lublin

Wydawnictwo Uniwersytetu Przyrodniczego

Issue 7 (3) 2008 pp. 19–27

Katarzyna Kozłowicz, Franciszek Kluza

Selected quality features of frozen yeast bread shaped by some sugar substitutes and use of two thawing methods

Abstract: The purpose of the work was to investigate of yeast bread thawing and to assess the influence of sucrose substitutes (sorbite, honey) on quality of fresh and frozen bread. Characteristics of chosen physical properties (weight loss, specific mass and proportion crust and crumb) of bread after its microwave and in air thawing. Applying sorbite and honey reduced baking and increased the productivity of the dough and breads. Microwave thawing has important influence on weight loss of the bread and its elasticity compared to those of bread thawed in air. The organoleptic evaluation showed that the bread with honey and that after microwave thawing have obtained the least of points.
pub/7_3_19.pdf Full text available in in Adobe Acrobat format:
http://www.agriculturalengineering.actapol.net/volume7/issue3/7_3_19.pdf
Keywords: physical properties, frozen bread, microwave thawing
For citation:

MLA Kozłowicz, Katarzyna, and Franciszek Kluza. "Selected quality features of frozen yeast bread shaped by some sugar substitutes and use of two thawing methods." Acta Sci.Pol. Tech. Agr. 7.3 (2008): 7.
APA (2008). . Acta Sci.Pol. Tech. Agr. 7 (3), 7
ISO 690 KOZłOWICZ, Katarzyna, KLUZA, Franciszek. Selected quality features of frozen yeast bread shaped by some sugar substitutes and use of two thawing methods. Acta Sci.Pol. Tech. Agr., 2008, 7.3: 7.
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Streszczenie w języku polskim:
http://www.agriculturalengineering.actapol.net/tom7/zeszyt3/abstrakt-19.html