STUDIES REGARDING BAVARIAN PRETZELS QUALITY

In the last few years, cities have been invaded by bagels, because the vigorous rhythm of people's lives requires fast snacks. Even if we talk about a snack before school, work or an exam, most people choose the cheap and good pretzel that is satiating and is perfect for haste moments. The purp...

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Published inBulletin of the Transilvania University of Brașov. Series II, Forestry, wood industry, agricultural food engineering Vol. 11; no. 2; pp. 121 - 126
Main Author Lupu, Mirabela Ioana
Format Journal Article
LanguageEnglish
Published Brasov Transilvania University of Brasov 01.07.2018
Subjects
Bakeries
Caustic soda
Deformation
Elasticity
Experimental research
Flour
Gluten
Hydration
Moisture content
Organic chemistry
Proteins
Publishing
Quality
Raw materials
Snack foods
Sodium
Software
Wheat
Middle East
Greece
Turkey
Romania
Serbia
Bulgaria
Germany
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Summary:In the last few years, cities have been invaded by bagels, because the vigorous rhythm of people's lives requires fast snacks. Even if we talk about a snack before school, work or an exam, most people choose the cheap and good pretzel that is satiating and is perfect for haste moments. The purpose of experimental research is to determine the physico-chemical quality of the Bavarian pretzels. Pretzels used in experimental research were made using the classical method of making Bavarian pretzels.
ISSN:2065-2135