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vol. 13, nr. 1 (2009)
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The impact of selected functional additives on properties of biscuit made of frozen dough
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Katarzyna Kozłowicz, Franciszek Kluza
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Department of Refrigeration and Food Industry Energetics, University of Life Sciences ul. Doświadczalna 44, 20-280, Lublin |
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vol. 13 (2009), nr. 1,
pp. 155-163
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abstract:
The aim of the study presented in this paper included formulation development and analysis of a saccharose and spelt replacer effect on the sensory and baking value as well as on textural characteristics of biscuits produced from frozen dough. The saccharose replacers employed in the investigations had a differentiated influence on formation of baking and textural properties of biscuits. Freezing procedure proved disadvantageous as it was shown to increase biscuit hardness. Modification of the formula composition by 100% share of date syrup and 100% spelt flour had the most beneficial effect on the physical and sensory properties of biscuits produced.
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keywords:
freezing, functional additives, biscuits
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original in:
Polish
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