Despite decades of extensive research, beer flavour instability remains a challenge for both brewing and malting industries. Malt impacts the process as well quality final beer. It also affects stability flavour, it delivers to various compounds with potential compromise desired characteristics These include staling aldehydes their precursors, such amino acids, reducing sugars, α-dicarbonyls bo...

Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter, in CIE, CIELab, ANLAB and Hunter systems. The highest value of average reflectance y (%) was found for barley bread (immediately after preparat...

Nowadays, the use of additives has become a common practice in the baking industry. In this paper, the relevance two groups of these compounds (emulsifiers and hydrocolloids) for bakery applications are described. Emulsifiers are commonly added to commercial bakery products to improve bread quality and dough handling characteristics. Some frequently used emulsifiers are diacetyl tartaric acid e...

Abstract The effect of three types emulsifiers (polyglycerol monostearate ester – E475, sucrose stearate E473 and modified inulin palmitate HP-25) on the starch retrogradation in sponge cake (SC) during storage was investigated. method differential scanning calorimetry (DSC) applied to determine changes staling process. temperature enthalpy endothermic transition decreased when were added. lowe...