About: Comparison of chemical, textural and organoleptic properties of pastry sheets with two different additives

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The effect of additions of Arabic gum and commercially used additive Frosty, commonly used for the bread production which is intended for freezing, on the quality of pastry sheets was determined. Frosty decreased active acidity and conversely increased titration acidity in the wheat flour dough and in final products. Higher addition of Arabic gum prolonged the freshness (moisture) more than Frosty. Arabic gum had insignificant effect on the titration acidity or pH of the dough or the titration acidity of the final products. Both additions of Arabic gum (15 g kg(-1) and 30 g kg(-1)) and higher addition of Frosty (30 g kg(-1)) decreased the firmness of the pastry sheets. Fresh samples of pastry sheets with lower addition of the Frosty were better in taste, crispness, porosity and quality than the samples with higher addition of the Arabic gum. However, pastry sheets with Frosty lost moisture faster and therefore became less fresh quicker, in comparison with samples with Arabic gum added. The effect of additions of Arabic gum and commercially used additive Frosty, commonly used for the bread production which is intended for freezing, on the quality of pastry sheets was determined. Frosty decreased active acidity and conversely increased titration acidity in the wheat flour dough and in final products. Higher addition of Arabic gum prolonged the freshness (moisture) more than Frosty. Arabic gum had insignificant effect on the titration acidity or pH of the dough or the titration acidity of the final products. Both additions of Arabic gum (15 g kg(-1) and 30 g kg(-1)) and higher addition of Frosty (30 g kg(-1)) decreased the firmness of the pastry sheets. Fresh samples of pastry sheets with lower addition of the Frosty were better in taste, crispness, porosity and quality than the samples with higher addition of the Arabic gum. However, pastry sheets with Frosty lost moisture faster and therefore became less fresh quicker, in comparison with samples with Arabic gum added. (en)
Title	Comparison of chemical, textural and organoleptic properties of pastry sheets with two different additives Comparison of chemical, textural and organoleptic properties of pastry sheets with two different additives (en)
skos:prefLabel	Comparison of chemical, textural and organoleptic properties of pastry sheets with two different additives Comparison of chemical, textural and organoleptic properties of pastry sheets with two different additives (en)
skos:notation	RIV/70883521:28110/14:43871819!RIV15-MSM-28110___
http://linked.open...avai/riv/aktivita	S Z
http://linked.open...avai/riv/aktivity	S, Z(MSM7088352101)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2015
http://linked.open...aciTvurceVysledku	Kubáň, Vlastimil Pečivová, Pavlína Mlček, Jiří Nevrlá, Markéta
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Univerzita Tomáše Bati ve Zlíně / Fakulta technologická
http://linked.open...dnocenehoVysledku	8024
http://linked.open...ai/riv/idVysledku	RIV/70883521:28110/14:43871819
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	texture; sensory analysis; pastry sheet; freezing; additive (en)
http://linked.open.../riv/klicoveSlovo	texture freezing sensory analysis additive pastry sheet
http://linked.open...odStatuVydavatele	DE - Spolková republika Německo
http://linked.open...ontrolniKodProRIV	[23DC0FA03FCC]
http://linked.open...i/riv/nazevZdroje	International Journal of Food Engineering
http://linked.open...in/vavai/riv/obor	CB
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2014
http://linked.open...v/svazekPeriodika	10
http://linked.open...iv/tvurceVysledku	Kubáň, Vlastimil Mlček, Jiří Boudová Pečivová, Pavlína Nevrlá, Markéta Švach, Jaroslav
http://linked.open...ain/vavai/riv/wos	000341564500019
http://linked.open...n/vavai/riv/zamer	Multifunctional Composite Systems Based on Natural and Synthetic Polymers
issn	2194-5764
number of pages	9 (xsd:int)
http://bibframe.org/vocab/doi	10.1515/ijfe-2012-0099
http://localhost/t...ganizacniJednotka	28110

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