SELECTING THE OPTIMAL WAY OF "DELAYED BAKING" IN THE PRODUCTION OF THERAPEUTIC BAKERY PRODUCTS
DOI:
https://doi.org/10.15673/2073-8684.3/2015.50289Keywords:
delayed baking, partial baking, laboratory sample, freeze, frozen prepared baking mix, addition-agentsAbstract
The work objective includes defining and selecting the optimal method of "delayed baking" in the production of therapeutic bakery products. Addition-agent effect: influence of lecithin powder and rose hip extract totaling 5 % to flour weight, as well as various methods of dough-making on the organoleptical, physical/chemical and structural-mechanical properties of end products. The straight dough method and batter method (liquid and tight) were used for dough-making. Some dough samples were placed in a refrigerated room at a temperature of –8°C and after defrostation were proofed and baked. Other samples were made according to partial baking technology. Control samples were made by using traditional technology.
Analyzing obtained results, it may be concluded that bread made according to delayed baking liquid method doesn't have significant differences of organoleptical, physical/chemical features comparing to traditional straight dough method. The improvement of organoleptical features in end products made from frozen prepared baking mix with addition of rose hip totaling 5 % to flour weigh is also worth noticing.
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