Effect of different model storage conditions on the quality of the croissant-type bakery products.

被引：0

作者：

Hozová, Bernadetta ^{[1
]}

Valík, Lubomír ^{[1
]}

Csaplárová, Zita ^{[1
]}

机构：

[1] Slovak University of Technology, Faculty of Chemical Technology, Department of Milk, Fats and Foods Hygiene, Bratislava, Slovakia

来源：

Czech Journal of Food Sciences | 2000年 / 18卷 / 06期

关键词：

Food technology;

D O I：

10.17221/8348-CJFS

中图分类号：

学科分类号：

摘要：

This work was aimed to study the effect of four different model regimes, namely A. 20-25°C/90 days, B. 45-50^C/90 days, C. 45-50X712 hrs, 35-40°a30 days, 30°C/60 days and D. -2 to -5°=°C/12 hrs, 7-8°C/30 days, 20-25°C/60 days on the microbiological (yeasts, moulds) and sensory quality, aw-value and pH of croissant Resanka with nougat filling during 90 days of storage (0,15, 30,45,60 and 90°C day). It has been found from the obtained results that in spite of the best sensory evaluation the regime A did not meet the hygienic requirements for the long-time storage. Although it is true that regimes B and C did not enable the surviving of micro-organisms during the storage, the products were unacceptable from the sensory point of view. Experiments in the regime D have confirmed that the initial storage at low temperatures is optimum for ensuring the microbiologically and sensorically stable products. © 2000 Czech Academy of Agricultural Sciences. All rights reserved.

引用

页码：239 / 244