A LABORATORY-SCALE BAGEL-MAKING PROCEDURE

Citation
De. Bath et Rc. Hoseney, A LABORATORY-SCALE BAGEL-MAKING PROCEDURE, Cereal chemistry, 71(5), 1994, pp. 403-408
Citations number
7
Categorie Soggetti
Food Science & Tenology","Chemistry Applied
Journal title
ISSN journal
00090352
Volume
71
Issue
5
Year of publication
1994
Pages
403 - 408
Database
ISI
SICI code
0009-0352(1994)71:5<403:ALBP>2.0.ZU;2-Z
Abstract
A laboratory-scale baking process and scoring procedures were develope d for bagels. The developed procedures had good reproducibility. Textu re was evaluated using an Instron universal testing machine. The bakin g process was used to study the effects of formula ingredients and pro cessing conditions. Retardation time, boiling time, flour protein leve l, salt levels, and water levels had effects on bagel volume and crumb scores. Flours and flour mixtures (with added gluten or starch) of di ffering qualities were used to bake bagels. They were evaluated for we ight, volume, crumb score, and texture score. Significant differences occurred in volume and texture scores between flours.