Partager

Propriétés de petits pains de blé refroidis et surgelés, conditionnés sous atmosphère modifiée.

Wlasciwosci bulek pszennych chlodzonych i gleboko mrozonych pakowanych w modyfikowanej atmosferze.

Auteurs : KWASNIEWSKA-KAROLAK I., KRALA L.

Type d'article : Article

Résumé

The effect of cooling (t = 1°C), deep freezing (t = - 20°C), and the retention time (10 weeks) on the physicochemical and sensory quality of wheat rolls packed in modified atmosphere MAP were studied. We analyzed the water content, total acidity, crumb hardness (TPA) and specific indicators describing changes of resistant starch content, that is, the blue value, enthalpy and melting temperature of resistant starch (by DSC). It has been documented that refrigerated storage (t = 1°C) of rolls packaged in the MAP (mix 70% CO2 and 30% N2) does not accelerate its staling, in opposite to previous knowledge about the influence of temperature on the process. Regardless of the storage conditions, in all tested buns content of resistant starch RS gradually increase. The increase in resistant starch content in deep-frozen buns is beneficial, because it increases their health-promoting qualities as a component of dietary fiber.

Détails

  • Titre original : Wlasciwosci bulek pszennych chlodzonych i gleboko mrozonych pakowanych w modyfikowanej atmosferze.
  • Identifiant de la fiche : 30020406
  • Langues : Polonais
  • Source : Chlodnictwo - vol. 50 - n. 6
  • Date d'édition : 06/2015
  • DOI : http://dx.doi.org/10.15199/8.2015.6.2

Liens


Voir d'autres articles du même numéro (1)
Voir la source

Indexation