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vol. 11, nr. 1 (2008)
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Water in staling process and methods of measure in frozen yeast cakes
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Magdalena Skotnicka, Piotr Palich
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Department of Organization of Tourist and Hotel Services, Maritime Academy, ul. Morska 83, 81-225 Gdynia |
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vol. 11 (2008), nr. 1,
pp. 203-212
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abstract:
In the performed research the authors evaluated methods of confectionary products staling in yeast cakes. In the elaboration a designation of staling rate is proposed, based on the value of blue quantity and cake stress changes determined by means of the INSTRON 5543 apparatus. Mutual relations between researched parameters were determined. Additionally, a comparison of two staling rate designation methods was made.
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keywords:
blue quantity, staling, starch retrogradation, water content in product, Instron
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original in:
English
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