Effect of sweet yeast bread formula on evaluating rapid mix test
The aim of this work was to detect how different sweet yeast bread formulas influence results of rapid mix test and by the help of sensory analysis to discover consumer preferences and possible benefit and use in bakery industry. Applied raw materials (ground wheat flour T 530, yeast, sugar, salt, o...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Mendel University Press
2011-01-01
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| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Subjects: | |
| Online Access: | https://acta.mendelu.cz/59/5/0039/ |
| _version_ | 1818906526108090368 |
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| author | Petra Dvořáková Jindřiška Kučerová Stanislav Kráčmar |
| author_facet | Petra Dvořáková Jindřiška Kučerová Stanislav Kráčmar |
| author_sort | Petra Dvořáková |
| collection | DOAJ |
| description | The aim of this work was to detect how different sweet yeast bread formulas influence results of rapid mix test and by the help of sensory analysis to discover consumer preferences and possible benefit and use in bakery industry. Applied raw materials (ground wheat flour T 530, yeast, sugar, salt, oil, egg, improver Hit) along with basic formula were taken from the Varmužova bakery in Boršice by Buchlovice. The basic formula served as a standard (I), other six formulas were then determined (II–VII). In each formula, the rate of yeast, sugar or oil was altered in the range of ± 10% compared with the standard. Flour bread-making quality – Hagberg Falling number [s], Sedimentation index [ml], wet gluten [%], ash [%], moisture [%], binding capacity [%], granulation [%], alveographic energy [10−4J] and alveographic rate P/L – was measured. Rapid mix test and parameters like pastry weight, volume, shape, dough yield, pastry yield, baking loss, penetration and sensory analysis were determined. To establish yeast fermentation activity, Engelke fermentation test was applied. The most evident differences among the samples appeared in the volume and shape. The results of sensory analysis showed that the samples with higher rate of altered raw materials were evaluated as the best. |
| first_indexed | 2024-12-19T21:40:37Z |
| format | Article |
| id | doaj.art-0e6fe23a3c9c4476811fd1d243f0d580 |
| institution | Directory Open Access Journal |
| issn | 1211-8516 2464-8310 |
| language | English |
| last_indexed | 2024-12-19T21:40:37Z |
| publishDate | 2011-01-01 |
| publisher | Mendel University Press |
| record_format | Article |
| series | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| spelling | doaj.art-0e6fe23a3c9c4476811fd1d243f0d5802022-12-21T20:04:40ZengMendel University PressActa Universitatis Agriculturae et Silviculturae Mendelianae Brunensis1211-85162464-83102011-01-01595394610.11118/actaun201159050039Effect of sweet yeast bread formula on evaluating rapid mix testPetra Dvořáková0Jindřiška Kučerová1Stanislav Kráčmar2Ústav analýzy a chemie potravin, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka 5555, 760 01 Zlín, Česká republikaÚstav technologie potravin, Mendelova univerzita v Brně, Zemědělská 1, 613 00 Brno, Česká republikaÚstav analýzy a chemie potravin, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka 5555, 760 01 Zlín, Česká republikaThe aim of this work was to detect how different sweet yeast bread formulas influence results of rapid mix test and by the help of sensory analysis to discover consumer preferences and possible benefit and use in bakery industry. Applied raw materials (ground wheat flour T 530, yeast, sugar, salt, oil, egg, improver Hit) along with basic formula were taken from the Varmužova bakery in Boršice by Buchlovice. The basic formula served as a standard (I), other six formulas were then determined (II–VII). In each formula, the rate of yeast, sugar or oil was altered in the range of ± 10% compared with the standard. Flour bread-making quality – Hagberg Falling number [s], Sedimentation index [ml], wet gluten [%], ash [%], moisture [%], binding capacity [%], granulation [%], alveographic energy [10−4J] and alveographic rate P/L – was measured. Rapid mix test and parameters like pastry weight, volume, shape, dough yield, pastry yield, baking loss, penetration and sensory analysis were determined. To establish yeast fermentation activity, Engelke fermentation test was applied. The most evident differences among the samples appeared in the volume and shape. The results of sensory analysis showed that the samples with higher rate of altered raw materials were evaluated as the best.https://acta.mendelu.cz/59/5/0039/rapid mix testsensory analysispastry formula |
| spellingShingle | Petra Dvořáková Jindřiška Kučerová Stanislav Kráčmar Effect of sweet yeast bread formula on evaluating rapid mix test Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis rapid mix test sensory analysis pastry formula |
| title | Effect of sweet yeast bread formula on evaluating rapid mix test |
| title_full | Effect of sweet yeast bread formula on evaluating rapid mix test |
| title_fullStr | Effect of sweet yeast bread formula on evaluating rapid mix test |
| title_full_unstemmed | Effect of sweet yeast bread formula on evaluating rapid mix test |
| title_short | Effect of sweet yeast bread formula on evaluating rapid mix test |
| title_sort | effect of sweet yeast bread formula on evaluating rapid mix test |
| topic | rapid mix test sensory analysis pastry formula |
| url | https://acta.mendelu.cz/59/5/0039/ |
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