Classification and standardization of bakery products and flour confectionery in relation to quality and technological progress

Barbiroli, Giancarlo; Mazzaracchio, Palmira

doi:10.1016/0956-7135(94)90131-7

Cited by 10 publications

(9 citation statements)

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“…Following up previous research regarding the global quality of several ready complex foods Barbiroli & Mazzaracchio, 1994;Barbiroli & Mazzaracchio, 2000;Barbiroli, Mazzaracchio, & Cavana, 1984;Barbiroli, Mazzaracchio, & Cavana, 1989;Barbiroli, Mazzaracchio, & Fiorini, 1990;Barbiroli, Mazzaracchio, Savio, & Ballini, 1990;Barbiroli, Raggi, & Mazzaracchio, 1990;Barbiroli, Santoprete, & Savio, 1984;Mazzaracchio, 1992;Mazzaracchio & Barbiroli, 1990a;Mazzaracchio & Barbiroli, 1990b), this research has the purpose to investigate stir-fry products, based on pasta, in order to broaden the knowledge of their main factors of quality; in particular, it seemed important to observe the behaviour of pasta samples that were treated with or without vegetable oil (after cooking and before freezing) and the relationship between pasta and sauce after warming, just before eating. For this reason, two simple tests useful for a macroscopically observation were used.…”

Section: Introductionmentioning

confidence: 99%

Effects of lipids on the quality of commercial frozen ready pasta meals

et al. 2006

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Section: Introductionmentioning

confidence: 99%

Effects of lipids on the quality of commercial frozen ready pasta meals

et al. 2006

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“…This factor, already previously experienced (Barbiroli & Mazzaracchio, 1994), has been now applied to ready pasta meals with some minor modifications: the average weight of 100 U of frozen pasta was calculated, with a range corresponding to the SD. Table 5 reports on the data regarding the weight constancy of the pasta analysed.…”

Section: Methodsmentioning

confidence: 99%

“…Wholeness is considered when units of pasta have no breaks or small crumbs (Barbiroli & Mazzaracchio, 1994): an amount corresponding to 100 g of units of frozen pasta was measured and the number of whole units found was expressed as percentage of number of whole unit/100 U (Table 5).…”

Section: Methodsmentioning

confidence: 99%

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Quality factors and grades for the classification and standardisation of complex ready pasta meals

Kindt

Mazzaracchio

Barbiroli

2008

Int J of Food Sci Tech

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The aim of this study is to arrive at a new classification of ready pasta meals, through the evaluation of their global quality, since their growing number, present in the market, often may be cause of confusion to consumers, because the parameters that contribute to the quality level are not clearly identifiable and measurable. After having explored several possible quality factors, we arrived at the conclusion that at least five must be taken into consideration: degree of pulping of the pasta, capacity to hold the sauce, weight constancy, wholeness and defects. Then, three quality grades are here proposed and discussed. Particular emphasis should be given to the sauce, because it highly influences on the global quality of these foodstuffs.Quality factors and grades for the classification and standardisation M. Kindt et al.

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“…Cukura konditorejas izstrādājumi pēc definīcijas ir produkti, kas galvenokārt satur viena veida cukuru vai vairāku cukuru veidu kombinācijas: saharozi (parasti cukurniedru vai cukurbiešu cukurs), dekstrozi (glikoze), fruktozi (bieži minēta kā augļu cukurs) vai laktozi (piena cukurs) ( Barbiroli & Mazzaracchio, 1994). Cukura konditorejas izstrādājums -šerbets -pieder pie Austrumu saldumiem, kam galvenās sastāvdaļas ir cukurs, glikozes sīrups un iebiezinātais piens.…”

Section: Ievadsunclassified

Novatoriska iepakojuma ietekme uz piena pomādes konfekšu – šerbeta – kvalitāti uzglabāšanas laikā / Influence of Innovative Packaging on the Quality of Milk Pomade Sweets – Sherbet – during Storage

Ungure¹,

Muzniece-Brasava²,

Dukalska³

2013

Proceedings of the Latvia University of Agriculture

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Abstract. The objective of the research was to evaluate the quality of milk pomade sweet -sherbet -packaged in different packaging materials, using various packaging technologies. Four packaging materials were employed: two biodegradable films (Ceramis®-PLA coated with a barrier of pure silicon oxide [SiOx], and metallised NatureFlex 23NM), and two conventional films (metallised BOPET/PE, and Multibarrier 60 HFP as a control). Samples of sherbet were packaged using several technologies: active packaging (with incorporated ironbased oxygen scavenging sachets), modified atmosphere packaging consisting of 100% CO 2 , and surrounding air ambience (control). The physicochemical properties -moisture, hardness, and colour -were analysed before packaging and after 2, 4, 6, 8, 10, 12, 14, and 16 storage weeks. The samples were stored at room temperature -+21±1 °C. At the beginning of the experiment, the quality of sherbet was excellent in terms of taste, smell, colour, moisture content, and hardness expressed by cutting force. During the storage, those properties changed and the quality of the product decreased. The research suggests this can be explained by the loss of moisture in some samples leading to hardening of the product, which in its turn directly influenced the colour stability expressed by total colour difference E * .

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Classification and standardization of bakery products and flour confectionery in relation to quality and technological progress

Cited by 10 publications

References 1 publication

Effects of lipids on the quality of commercial frozen ready pasta meals

Effects of lipids on the quality of commercial frozen ready pasta meals

Quality factors and grades for the classification and standardisation of complex ready pasta meals

Novatoriska iepakojuma ietekme uz piena pomādes konfekšu – šerbeta – kvalitāti uzglabāšanas laikā / Influence of Innovative Packaging on the Quality of Milk Pomade Sweets – Sherbet – during Storage

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