Sensory quality of stored croissant-type bakery products.
The results are presented of the estimation of sensory quality (shape, odour, colour, taste, consistency, crust, crumb etc.), mould and yeast counts, aw value, and pH in 8 bakery croissant-type products with nougat cream filling during storage under laboratory conditions (20 ± 2°C) for the periods o...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2002-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200203-0004_sensory-quality-of-stored-croissant-type-bakery-products.php |
| _version_ | 1828009271081566208 |
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| author | B. Hozová I. Kukurová R. Turicová L. Dodok |
| author_facet | B. Hozová I. Kukurová R. Turicová L. Dodok |
| author_sort | B. Hozová |
| collection | DOAJ |
| description | The results are presented of the estimation of sensory quality (shape, odour, colour, taste, consistency, crust, crumb etc.), mould and yeast counts, aw value, and pH in 8 bakery croissant-type products with nougat cream filling during storage under laboratory conditions (20 ± 2°C) for the periods of up to 90 days (0; 30; 45; 60; 75 and 90 days). The products differed in the type of dough (brioche, croissant), the aw value of the cream, and in the presence or absence of sorbic acid in the spirit spray applied onto the surface of the products under investigation. The above-indicated parameters were examined also in the nougat cream samples on day 0 and 90 of the storage. The selected quality parameters permitted to estimate the shelf life of the products in the dependence on various technological conditions (sorbic acid, recipe, aw value). |
| first_indexed | 2024-04-10T08:37:17Z |
| format | Article |
| id | doaj.art-a9681ce8d58642639d43d0333d63dde5 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:37:17Z |
| publishDate | 2002-06-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-a9681ce8d58642639d43d0333d63dde52023-02-23T03:26:36ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172002-06-0120310511210.17221/3519-CJFScjf-200203-0004Sensory quality of stored croissant-type bakery products.B. Hozová0I. Kukurová1R. Turicová2L. Dodok3Faculty of Chemical and Food Technology, Slovak Technical University in Bratislava, Slovak RepublicFaculty of Chemical and Food Technology, Slovak Technical University in Bratislava, Slovak RepublicFaculty of Chemical and Food Technology, Slovak Technical University in Bratislava, Slovak RepublicFaculty of Chemical and Food Technology, Slovak Technical University in Bratislava, Slovak RepublicThe results are presented of the estimation of sensory quality (shape, odour, colour, taste, consistency, crust, crumb etc.), mould and yeast counts, aw value, and pH in 8 bakery croissant-type products with nougat cream filling during storage under laboratory conditions (20 ± 2°C) for the periods of up to 90 days (0; 30; 45; 60; 75 and 90 days). The products differed in the type of dough (brioche, croissant), the aw value of the cream, and in the presence or absence of sorbic acid in the spirit spray applied onto the surface of the products under investigation. The above-indicated parameters were examined also in the nougat cream samples on day 0 and 90 of the storage. The selected quality parameters permitted to estimate the shelf life of the products in the dependence on various technological conditions (sorbic acid, recipe, aw value).https://cjfs.agriculturejournals.cz/artkey/cjf-200203-0004_sensory-quality-of-stored-croissant-type-bakery-products.phpcroissantssensory evaluationmoulds and yeastsawphsorbic acid |
| spellingShingle | B. Hozová I. Kukurová R. Turicová L. Dodok Sensory quality of stored croissant-type bakery products. Czech Journal of Food Sciences croissants sensory evaluation moulds and yeasts aw ph sorbic acid |
| title | Sensory quality of stored croissant-type bakery products. |
| title_full | Sensory quality of stored croissant-type bakery products. |
| title_fullStr | Sensory quality of stored croissant-type bakery products. |
| title_full_unstemmed | Sensory quality of stored croissant-type bakery products. |
| title_short | Sensory quality of stored croissant-type bakery products. |
| title_sort | sensory quality of stored croissant type bakery products |
| topic | croissants sensory evaluation moulds and yeasts aw ph sorbic acid |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200203-0004_sensory-quality-of-stored-croissant-type-bakery-products.php |
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