Development engineering of long-lasting pastries made with different types of honey
A condition of staying on the global market is the presence of various products, as well as the continuous development of the already existing ones. Honey is the longest known sweetener fit for human nutrition, the consumption of which - given its high carbohydrate content - provides a significant a...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
2010
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| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
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| Kulcsszavak: | Mérnöki tudományok, Kémia |
| Online Access: | http://acta.bibl.u-szeged.hu/11811 |
| Tartalmi kivonat: | A condition of staying on the global market is the presence of various products, as well as the continuous development of the already existing ones. Honey is the longest known sweetener fit for human nutrition, the consumption of which - given its high carbohydrate content - provides a significant amount of energy, too. In our experiments we studied the modification of honey-sugar ratio in blossom, silk-grass and acacia-honey. On the basis of the sensory assessment/evaluation the following products proved to be of top quality: those with acacia-honey + silk-grass honey: 75% honey and 25% sugar; and those with acacia-honey: 50% honey and 50% sugar. |
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| Terjedelem/Fizikai jellemzők: | 31-34 |
| ISSN: | 1788-6392 |