Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2008
Volume 11
Issue 2/volume11
Topic:
Agricultural Engineering
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Kozłowicz K. , Kluza F. 2008. SELECTED PROPERTIES OF FROZEN BAKERY PRODUCTS WITH AN ADDITION OF SPELT WHEAT AND SORBITOL, EJPAU 11(2/volume11), #02.
Available Online: http://www.ejpau.media.pl/volume11/issue2/volume11/abs-02.html

SELECTED PROPERTIES OF FROZEN BAKERY PRODUCTS WITH AN ADDITION OF SPELT WHEAT AND SORBITOL

Katarzyna Kozłowicz1, Franciszek Kluza2
1 Department of Refrigeration and Energetics of Food Industry, Agricultural University in Lublin, Poland
2 Department of Refrigeration and Food Industry Energetics, University of Life Sciences in Lublin, Poland

 

ABSTRACT


The studies concerned enriching bakery products with selected additives with pro-health properties and a simultaneous estimation of their effect on the physical (weight loss, the proper weight of the crumb, the proportion of crust to crumb) and sensory properties of bakery. The analyses showed the effect of the kind of additive and its weight share on the characteristics of the test baking. Independently of the kind of bakery product, its refrigerating did not influence the studied physical properties. The identified weight losses depend on and are an effect of the manner of defrosting. Defrosting in a microwave oven caused much greater weight losses than in the case of defrosting in the air, and it did not cause any significant change in the examined properties. However, changes were found in the proper weight of the crumb, the proportion of crust to crumb; besides, the flexibility of the crumb and the hardness of the crust were decreased, which had an effect on the value of organoleptic evaluation.

Key words: refrigerating and defrosting of bakery products, pro-health additives.

Katarzyna Kozłowicz
Department of Refrigeration and Energetics of Food Industry,
Agricultural University in Lublin, Poland
Doświadczalna 44, 20-280 Lublin, Poland
phone: (+48 81) 461 00 61
email: katarzyna.kozlowicz@ar.lublin.pl

Franciszek Kluza
Department of Refrigeration and Food Industry Energetics, University of Life Sciences in Lublin, Poland
44 Doświadczalna
20-280 Lublin
Poland
email: franciszek.kluza@up.lublin.pl

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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