Wydanie 274(12) 2009

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https://oa.zut.edu.pl/handle/20.500.12539/760

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Przeglądaj Wydanie 274(12) 2009 wg Autor "Felisiak, Katarzyna"

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  • Miniatura
    PozycjaOpen Access
    Quality of bread made from rye grown wiyh conventional and ecological methods
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2009) Wianecki, Marek; Iwański, Robert; Stankowski, Sławomir; Tokarczyk, Grzegorz; Felisiak, Katarzyna; Department of Food Science and Technology, West Pomeranian University of Technology, Szczecin; Department of Food Science and Technology, West Pomeranian University of Technology, Szczecin; Department of Agronomy, West Pomeranian University of Technology, Szczecin; Department of Food Science and Technology, West Pomeranian University of Technology, Szczecin; Department of Food Science and Technology, West Pomeranian University of Technology, Szczecin
    There were checked the baking proprieties of six rye cultivars coming from conventional and ecological tillages. Bread made from rye grown with conventional method characterized with higher volume and imperceptibly lower baking loss. The way of tillage had no essential influence on porosity. Bread made from cultivar Conduct grown with ecological way received the highest notes in the sensory assessment (31.5 points). The addition of 1-moll lactic acid to the dough enlarged bread volume, bread porosity and the total baking loss, not influencing on the sensory assessment of breads. In dependence of analyzed feature of texture the factor of changeability (the way of tillage, cultivar and the method of baking) influenced on the reological properties of breads from rye flour in different degree. The hardness, gumminess and chewiness of crumb depended on way of tillage, then on cultivar as well as the addition of souring agent. The cohesiveness of crumb depended on the way of tillage mainly. However there was affirmed no influence of the studied variables on bread springiness.
  • Miniatura
    PozycjaOpen Access
    Wpływ stężenia soli na proces marynowania świeżego śledzia bałtyckiego
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2009) Szymczak, Mariusz; Kołakowski, Edward; Tokarczyk, Grzegorz; Felisiak, Katarzyna; Krzywiński, Tomasz; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
    Influence of salt concentration on Baltic herring carcasses was studied. There was shown, that increase of salt concentration caused significantly lower value of pH, water holding capacity and consistence of non-peptide nitrogen, but meat hardness and red color parameter increased. The increase of salt concentration caused the strongest blocking of peptides (PHB(R)) then tyrosine (PHB(A)) growth. The sensory evaluation values show that the best semi-marinades obtained during marinating in brine contained 5, 7 and 9% of NaCl and 4.5% of acetic acids.