EFFECT OF SELECTED PARAMETERS OF RAW MATERIAL ON BROWNING INDEX AND TEXTURE OF MODEL PRODUCT OF ROASTED MINCEMEAT

In the research study, the effect was determined of selected parameters of raw pork-beef mincemeat (in model setups), i.e. of pH, contents of pork and beef meat, and colour of raw products, on the degree of Browning In...

Jakość ciasta i pieczywa pszennego z dodatkiem serwatki

Celem podjętych badań było określenie wpływu dodatku zdemineralizowanej serwatki na właściwości ciasta i pieczywa pszennego. Materiał eksperymentalny stanowiła mąka pszenna typu 550 i 750 oraz serwatka w proszku, którą...

Przydatność metody ilościowej analizy opisowej (QDA) i analizy składowych głównych (PCA) na przykładzie oceny sensorycznej grillowanych steków wołowych

FACTORS TO SHAPE QUALITY CHARACTERISTICS OF FLOUR FOR WAFER PRODUCTION

The usefulness of wheat passage flours for wafer production was studied. Grains of a ‘Slade’ variety of wheat were milled in a commercial mill. 15 streams of flour were obtained from the following passage flours: break...

EFFECT OF PULLULAN ADDITIVE ON GROWTH AND FERMENTATION CAPACITY OF SOME SELECTED BACTERIA OF GENUS LACTOBACILLUS

The effect was studied of pullulan additive on the growth and fermentation capacity of nine strains of lactic acid bacteria of the genus Lactobacillus. Deep batch cultures were grown during a period of 24 h in an MRS c...