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标题：QUALITY ASSESSMENT OF CRACKERS OBTAINED BY USING OF THE FERMENTED PREMIX
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作者：Maria Iordan ; Corina Popescu
期刊名称：Annals : Food Science and Technology
电子版ISSN：2065-2828
出版年度：2013
卷号：14
期号：1
出版社：Valahia University Press
摘要：The purpose of this research was to obtain a new food, the crackers with sensory and nutritional superior quality, to those obtained by the classical method. The new method is the use of a fermented premix (PF) with nutritional ingredients (fermented sour cream, sugar, palm oil) and flavor (caraway seeds), according to a predetermined prescription. The premix is prepared by mixing wheat flour, cream and yeast, followed by acid fermentation for 24 hours at 300C. Leavening agents used to obtain of the dough are yeast, baking soda and yeast + baking soda combination. The reference sample (PRD) consisted of crackers prepared in one step by the classical scheme, using only the yeast. The other three experimental variants of the crackers were produced without (PF) in a single step and with (PF) in two stages, as follows: Variant 1: crackers prepared without fermented premix in a single step, by use of the yeast + baking soda (PRD + B) combination; Variant 2: crackers prepared with fermented premix in two stages, using only yeast (PPFD); Variant 3: crackers made with the fermented premix in two stages, using a mixture of yeast + baking soda (PPFD + B). Qualitative assessment was to determine physico-chemical functional and sensory characteristics of the crackers - new product achieved only with yeast or a mixture of yeast and baking soda, compared with the reference sample. Determination of physico-chemical characteristics was conducted on the fermentation dough (moisture, temperature, acidity) and crackers - finished product (moisture and alkalinity). Functional properties respective, thickness and content of the broken biscuits with burns, blisters or voids were evaluated on the finished product. Sensory characteristics were evaluated in according to current reglementations, using the method of the 5 point scale, with weighting factors. For to obtain the total score summed the weighted average scores given to each evaluated characteristic (appearance, texture, smell, taste and behavior to mastication).The groups of the three untrained panelists was formed and trained conform STR 3196-83. The total scores obtaining for the evaluated samples by the sensory analysis ranged between 17.32 and 19.72. The results of physico-chemical and sensory evaluations show that crackers produced with fermented premix and the addition of baking soda are the one superior quality product
关键词：crackers; fermented premix; physico-chemical and sensory characteristics