DSpace Repository

Study on influence of baking parameters on bread quality

Show simple item record

dc.contributor.author CONSTANTINESCU (POP), C. G.
dc.date.accessioned 2019-11-15T20:03:02Z
dc.date.available 2019-11-15T20:03:02Z
dc.date.issued 2016
dc.identifier.citation CONSTANTINESCU (POP), C. G. Study on influence of baking parameters on bread quality. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 164-169. ISBN 978-9975-87-138-9. en_US
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/6967
dc.description.abstract For thousands of years the baking process has remained almost unchanged. But, along with the industrial revolution of the 20th century and appearance of big bakeries, the baking process began to change. In the present context, the main goal of this paper was to investigate the impact of different baking methods and processes on the white bread quality. Two types of traditional wood-heated ovens, one of bake stone type and the other of roll type, were used. As modern ovens, a forced induction oven and bread-making machine where heating is done by means of an electrical resistance were used. The influence of different types of baking on more determining parameters was studied: bread growth, volume, losses during baking, density, porosity, elasticity, moisture content. Another aim of this paper is to investigate whether modern baking techniques succeed in providing bakery products with sensorial characteristics close to those of the traditional ones. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject oven en_US
dc.subject bread en_US
dc.subject baking time en_US
dc.title Study on influence of baking parameters on bread quality en_US
dc.type Article en_US


Files in this item

The following license files are associated with this item:

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

Search DSpace


Advanced Search

Browse

My Account