THE EFFECT OF REDUCING THE QUANTITY OF SALT ON THE QUALITY AND ACCEPTABILITY OF GRISSINI
| Autor: | Natalia Suhodol, Eugenia Covaliov, Olga Deseatnicova, Aurica Chirsanova, Vladislav Resitca, Tatiana Capcanari, Alina Boistean |
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| Rok vydání: | 2023 |
| Zdroj: | Journal of Engineering Science. 29:150-163 |
| ISSN: | 2587-3482 2587-3474 |
| Popis: | The article proposes the technology of obtaining grissini type salt-free bakery products. Research has been carried out on reducing the salt content and replacing the water with fermentation products as kefir, whey, and sour borscht, in order to reduce the effect of the lack of salt on the product quality. The results showed that the complete exclusion of salt from the recipe had a negative effect on the dough stability, physicochemical properties and organoleptic characteristics of the baked products. Partial or total omission of salt resulted in higher dough rise ability and lower moisture content in the final product. Grissini made according to the classic recipe with salt, registered high appearance and sensory properties, while reducing the salt content results in products with a less pronounced crust and taste. The use of kefir, whey and sour borscht as water substitutes in the recipe contributed to the improvement of the chromatic parameters, as well as the physicochemical indicators of the baked grissini. However, consumers appreciated less the samples with the addition of kefir and whey. These samples being distinguished by a specific taste and smell, in some extent unusual for panelists. At the same time, grissini based on sour borscht were highly appreciated. According to the results, the sample with sour borscht without added salt recorded similar characteristics to the control sample, but in order to align it with national standards in terms of physicochemical indicators, the dough fermentation period needs to be revised. |
| Databáze: | OpenAIRE |
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