Microbiological and sensory quality of stored croissant-type bakery products depending on external (sorbic acid) and internal (dough, aw value) conditions

Hozova, B.; Turicová, R.; Lenkeyová, I.

doi:10.1002/1521-3803(20020501)46:3<144::aid-food144>3.0.co;2-x

Cited by 3 publications

(1 citation statement)

References 6 publications

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“…Yeast and mold analyses that were carried out on day 1 and day 2, have shown that both croissant and doughnut were in the acceptable limit, which was 5 X 10 3 CFU/g as mentioned by Hozová, et al, (2002), where doughnut remained <100 CFU/g for day 1 and day 2. Meanwhile, croissant reported <100 CFU/g for day 1, but slightly increased on day 2 (150 CFU/g).…”

Section: Introductionmentioning

confidence: 90%

Consumers’ delayed consumption of bakery products: Effect on physical and chemical properties

2020

JAFE

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Delay in the consumption of bakery products has contributed to the food waste problem, which is a serious global issue. Delayed consumption or can be regarded as the ‘leftovers’ bakery products such as croissants and doughnuts are normally discarded due to the impairment in texture or quality degradation causing them to taste not as good as fresh baked, although the products still edible. Thus, this study aims to evaluate the physical and chemical changes during the delaying of consumption of croissants and doughnuts at three (3) different storage times (day 0, 1 and 2). The hardness of croissants and doughnuts had an increased throughout storage time, with doughnuts have the higher hardness than croissants, with 175.63 % and 92.31 % increased, respectively. Carbohydrate was found as the major component for croissants and doughnuts. Croissants and doughnuts recorded carbohydrate content of (50.32-52.42 %) and (43.22-46.59 %), respectively, from day 0 to day 2. While sugar profile analysis detected three types of monosaccharides sugars, which were fructose, glucose and maltose for croissants and doughnuts. Thus, high content of carbohydrate and monosaccharides that available in the leftovers doughnut and croissants suggest that it could potentially be used as renewable resources for sugar recovery.

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Section: Introductionmentioning

confidence: 90%

Consumers’ delayed consumption of bakery products: Effect on physical and chemical properties

2020

JAFE

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Relationships between structural fat properties with sensory, physical and textural attributes of yeast-leavened laminated salty baked product

et al. 2017

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The aim of this study was to establish relationships between structural fat properties and sensory, physical and textural attributes of yeast-leavened laminated salty products. Refined bovine fat (MG1) and shortening (MG2), with a solid fat content (SFC) higher than 20% at temperature range of 15-35 °C were more viscous and less sensitive to temperature changes. The micrographs of dough|fat|dough sections corresponding to samples with MG1 and MG2 revealed a lower penetration of the fat sheet in the dough section due to the more entangled fat structures that did not allow a great flow throughout the dough layer. Consequently, the structure of laminated dough pieces made the systems highly resistant to deformation. The laminated dough pieces elaborated with these fats showed the highest increments in their height and maintained symmetry. Products with fat with least SFC and higher destructuration rate produced smoother laminated structures due to the presence of pores. While products with MG1 and MG2 showed tortuous images and complex structures, associated to layers and extended pores. MG1 and MG2 products were preferred (flavor and appearance) over those with MG3. The highest ranking samples in the acceptability analysis were symmetric, presented very flaky crusts and had a high level of lamination.

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Subcritical water hydrolysis for sugar recovery from bakery leftovers: kinetic and thermodynamic analysis

Thani

Kamal

Taip

et al. 2021

Biomass Conv. Bioref.

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Microbiological and sensory quality of stored croissant-type bakery products depending on external (sorbic acid) and internal (dough, aw value) conditions

Cited by 3 publications

References 6 publications

Consumers’ delayed consumption of bakery products: Effect on physical and chemical properties

Consumers’ delayed consumption of bakery products: Effect on physical and chemical properties

Relationships between structural fat properties with sensory, physical and textural attributes of yeast-leavened laminated salty baked product

Subcritical water hydrolysis for sugar recovery from bakery leftovers: kinetic and thermodynamic analysis

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