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vol. 14, nr. 3 (2009)
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The effect of storage temperature fluctuation on staling of frozen yeast cake products
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Magdalena Skotnicka1, Piotr Palich2
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1 Faculty of Clinical Nutrition, Medical University, ul. Dębinki 7, 80-211 Gdańsk |
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2 Faculty of Organization of Hotel and Tourist Services, Maritime University ul. Morska 83, 81-225 Gdynia |
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vol. 14 (2009), nr. 3,
pp. 735-744
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abstract:
The objective of the study was to determine the impact of the fluctuation of storage temperature on selected quality parameters of frozen yeast cake made by producers X and Y. Based on sensory tests, the degree of internal shrinkage, swelling ability of the cake crumb and the degree of staling, the index of changes P% caused by temperature fluctuation in the range of -12ºC, -22ºC was calculated. The results of the research indicate that the highest values of the index of changes P% caused by temperature fluctuation were connected with changes of internal shrinkage and with changes of tension in piece of yeast cake. Higher values of P% index of yeast cake were found in cakes by producer Y. It was also demonstrated that changes of quality of products stored under conditions of temperature fluctuation were not equal to hypothetical changes corresponding to arithmetic mean of changes which occur in cakes stored at constant temperatures being the extreme temperatures of the fluctuation (–12ºC, –22ºC).
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keywords:
starch retrogradation, swelling ability, degree of staling, internal shrinkage, index P%
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original in:
Polish
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