The results are presented of the estimation of sensory quality (shape, odour, colour, taste, consistency, crust, crumb etc.), mould and yeast counts, a w value, and pH in 8 bakery croissant-type products with nougat cream filling during storage under laboratory conditions (20 ± 2°C) for the periods of up to 90 days (0; 30; 45; 60; 75 and 90 days). The products differed in the type of dough (brioche, croissant), the a w value of the cream, and in the presence or absence of sorbic acid in the spirit spray applied onto the surface of the products under investigation. The above-indicated parameters were examined also in the nougat cream samples on day 0 and 90 of the storage. The selected quality parameters permitted to estimate the shelf life of the products in the dependence on various technological conditions (sorbic acid, recipe, a w value).
The objective of the model experiment was to find out the improving effect of two selected enzymes, transglutaminase (i) and fermizyme (ii), added at different concentrations of 4.5 mg and 7.5 mg/300 g flour (i) and 15 mg and 60 mg/300 g flour (ii) to the pastry dough on the quality of end products. The investigation was aimed to observe some changes of the sensory parameters (sensory profile) of pastry produced from the freezer-stored dough (-18 +/- 2 degrees C/0, 1, 7 and 14 days), namely shape (camber), odour, taste, crust colour (thickness/hardness), crumb elasticity (porosity, colour, hardness), adhesiveness to palate, etc. It has been ascertained that the sensory quality is favourably affected by the addition of the lower concentration of both enzymes: transglutaminase, 4.5 mg/300 g flour and fermizyme, 15 mg/300 g flour in comparison to the control without enzymes. The cambering ratio values and other sensory profile parameters of pastry gradually decreased during the freezer storage of dough. The best sensory evaluation of both kinds of pastry was achieved after a one-day storage of doughs.
The combination of more than 2 different microbials might show interactions with various effects (synergistic, additive, antagonistic, or indifferent) on target microorgnisms. An objective of this paper was to evaluate the possible interactions of several antimicrobials—those used most frequently in the treatment of mastitis in clinical veterinary practice (β-lactam antibiotics, aminoglycosides, peptides, other antibiotics, and sulfonamides)—and their consequences on detection limits. In the model experiment with milk artificially altered by means of Delvotest SP and the disk diffusion method with Ba-cillus stearothermophilus var. calidolactis C 953, we observed the synergistic effect between all the antimicrobials tested. The results show that Delvotest SP is more sensitive (approximately 7.5- to 40-fold) than the disk diffusion method in estimating the detection limits of cephalosporin antibiotics.
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