Selected quality features of frozen yeast bread shaped by some sugar substitutes and use of two thawing methods

• Published in: Acta Scientiarum Polonorum. Technica Agraria (Poland) Vol. 7; no. 3-4
• Main Authors: Kozlowicz, K, Kluza, F.,Uniwersytet Przyrodniczy, Lublin (Poland). Katedra Chlodnictwa i Energetyki Przemyslu Spozywczego
• Format: Journal Article
• Language: Polish
• Published: 2008
• Subjects: ALIMENT SURGELE POUR HOMME; ALIMENTOS CONGELADOS; ANALISIS ORGANOLEPTICO; ANALYSE ORGANOLEPTIQUE; BREAD; CALIDAD; CHEMICOPHYSICAL PROPERTIES; CONGELACION; CONGELATION; DECONGELATION; DESCONGELACION; EDULCORANT; EDULCORANTES; ELASTICIDAD; ELASTICITE; ELASTICITY; FREEZING; FROZEN FOODS; HONEY; http://www.fao.org/aos/agrovoc#c_1071; http://www.fao.org/aos/agrovoc#c_1521; http://www.fao.org/aos/agrovoc#c_16006; http://www.fao.org/aos/agrovoc#c_16490; http://www.fao.org/aos/agrovoc#c_26777; http://www.fao.org/aos/agrovoc#c_3091; http://www.fao.org/aos/agrovoc#c_3652; http://www.fao.org/aos/agrovoc#c_4788; http://www.fao.org/aos/agrovoc#c_6400; http://www.fao.org/aos/agrovoc#c_642; http://www.fao.org/aos/agrovoc#c_7240; http://www.fao.org/aos/agrovoc#c_7706; http://www.fao.org/aos/agrovoc#c_8351; METHODE; METHODS; METODOS; MIEL; ORGANOLEPTIC ANALYSIS; PAIN; PAN; PERDIDA DE PESO; PERTE DE POIDS; PROPIEDADES FISICOQUIMICAS; PROPRIETE PHYSICOCHIMIQUE; QUALITE; QUALITY; SORBITOL; SWEETENERS; THAWING; WEIGHT LOSSES
• ISSN: 1644-0684

The purpose of the work was to investigate of yeast bread thawing and to assess the influence of sucrose substitutes (sorbite, honey) on quality of fresh and frozen bread. Characteristics of chosen physical properties (weight loss, specific mass and proportion crust and crumb) of bread after its microwave and in air thawing. Applying sorbite and honey reduced baking and increased the productivity of the dough and breads. Microwave thawing has important influence on weight loss of the bread and its elasticity compared to those of bread thawed in air. The organoleptic evaluation showed that the bread with honey and that after microwave thawing have obtained the least of points