Changes in the stability of frozen puff pastry doughs during the shelf life
Küçük Resim Yok
Tarih
1999
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
TUBITAK
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this research changes in the free fatty acidity (%) and peroxide values, fatty acid composition, specific height and sensory properties of puff pastry doughs were investigated during the shelf-life (12 months) by storing them at -18°C after being frozen at -40°C. Samples were made of puff pastry margarines belong to three different company. Free fatty acidity (%) and peroxide values were slightly increased with duration of shelf-life while the changes in the free fatty acid composition have remained at limited level. Spesific height that is an important quality criteria of baked puff pastries decreased gradually in all samples. The changes during the shelf-life did not cause any noticable effect on the sensory properties of the samples.
Açıklama
Anahtar Kelimeler
[Abstarct Not Available]
Kaynak
Turkish Journal of Agriculture and Forestry
WoS Q Değeri
Scopus Q Değeri
Q2
Cilt
23
Sayı
SUPPL. 5
