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Wpływ zamrażalniczego przechowywania na wybrane cechy jakościowe owsianego pieczywa z transglutaminazą

Influence of frozen storage on selected quality characteristics of oat bread with transglutaminase

10.15199/61.2024.2.6

Joanna Markowska

nr katalogowy: 148053
10.15199/61.2024.2.6

Streszczenie

Branża piekarska w coraz większym stopniu wykorzystuje zastosowania technologii mrożenia. Rosnące zainteresowanie rynku pieczywem mrożonym wynika głównie z korzyści ekonomicznych wynikających ze scentralizowanego procesu produkcji i dystrybucji oraz standaryzacji jakości produktów, wypełniając lukę między mrożonymi wyrobami z ciasta a produktami świeżymi. Jednak jakość chleba przygotowanego z mrożonego ciasta jest często gorsza od świeżo upieczonego pieczywa. W pracy dokonano oceny wpływu procesu zamrażania na jakość bezglutenowego pieczywa owsianego z transglutaminazą i komponentami białkowymi w składzie. Proces zamrażalniczego przechowywania ciasta determinował objętość bochenków iteksturę miękiszu wszystkich rodzajów pieczywa. Proces zamrażalniczego przechowywania ciasta z udziałem kolagenu ryb dorszowatych w najmniejszym stopniu wpłynął na jakość, teksturę i walory sensoryczne pieczywa.

Abstract

The bakery industry is increasingly making use of frozen technology applications. The growing market interest in frozen bread is mainly due to the economic benefits of a centralised production and distribution process and the standardisation of product quality, bridging the gap between frozen dough products and fresh products. However, the quality of bread prepared from frozen dough is often inferior to freshly baked bread. In this study, the effect of the freezing process on the quality of gluten-free oat bread with transglutaminase and protein components in the formulation was evaluated. The process of freezer storage of dough determined loaf volume and crumb texture of all bread types. The process of freezer storage of dough with codfish collagen had the least effect on the quality, texture and sensory qualities of the bread.

Słowa kluczowe

Keywords

Bibliografia

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