FOOD RESOURCES 2014. Issue N 3. Technical sciences. Article 03

  • Друк
Деталі
Створено: Понеділок, 21 січня 2019, 13:28
Перегляди: 821
03. Structure of bread products: comparison of the results of sensorial and instrumental quality parameters
 
S. Verbytskyi, L. Anisimova, L. Teslenko
Pages: 14-18
 
Abstract
Sensorial research of bakery products together with their rheological parameters according to Texture profile analysis (ТРА) method is accomplished. The rheological parameters are determined to be more precise to reflect the differences of rye-wheat and wheat bakery products. The conclusion on the possible numbering them among the standard quality parameters of bakery products is made providing that additional research is fulfilled to take their composition together with terms and conditions of storage into account.
 
Key words: bakery products, rheological parameters, sensorial research, texture
 
References
1. Jackman, R.L. Perspectives in the textural evaluation of plant foods / R.L. Jackman, D.W. Stanley // Trends in Food Science & Technology. – 1995. – 6 (6): 187-194.
2. Matsumoto, S. Pioneer works on Rheology of foodstuffs in Japan / S. Matsumoto // Nihon Reoroji Gakkaishi. – 2005. – Vol. 33, No. 2. – P. 61-66.
3. Косой, В.Д. Инженерная реология в производстве колбас / В.Д. Косой, А.Д. Малишев, С.Б. Юдина. – М.: КолосС, 2005. – С. 37-39.
4. Rosenthal A.J. Food texture. Measurement and perception: Моnоgr. / A.J. Rosenthal – Gaithersburg, Maryland: Aspen Publishers, Inc., 1999. – P. 9-12.
5. Bourne, M.C. Food Texture and Viscosity. Concept and Measurement. Second Edition. April 2002. Academic Press, London – San Diego, 446 p.
6. Nadulski, R. Methodological aspects of food texture measurements using TPA test / R. Nadulski // Int. Agrophysics. – 2000. – 14. – P. 207-213.
7. Brady, P.L. Correlations of Sensory and Instrumental Measures of Bread Texture / P.L. Brady, S.M. Mayer // Cereal Chem. – 1985. – 62 (1):70.
8. ДСТУ 4583:2006 Хліб із житнього та суміші житнього і пшеничного борошна. Загальні технічні умови. – К.: Держстандарт України, 2006. – 16 с.
9. ДСТУ 4587:2006 Вироби булочні. Загальні технічні умови. – К.: Держстандарт України, 2006. – 16 с.
10. ГОСТ 28808-90 Хлеб из пшеничной муки. Общие технические условия. – Введ. 1991 – 07 – 01. – М.: ИПК Изд-во стандартов, 2006. – 6 с.
11. ДСТУ 4585:2006 Вироби хлібобулочні здобні. Загальні технічні умови. – К.: Держстандарт України, 2006. – 18 с.
12. Larmond, L. Laboratory methods for sensory evaluation of food / Research Branch of Canada department of agriculture. – 1977. – Publication № 1637.