The aim of this work was to study the relationship between the quality of baked Kaiser rolls and the time of their baking in the process of postponed baking method (pre-baking). The experimental subject consisted of wheat flour type 500 and Kaiser rolls obtained from it. The tested Kaiser rolls were baked for 7, 9 and 11 min in the same temperature imposed by the technological process. Then, they were stored after freezing for 36, and 78 h. The experimental part included both analysis of basic characteristics of wheat flour type 500 and of dough obtained from it, and an organoleptic evaluation of obtained bread. Depending on the method of storage the best results were gained after of baking 7 and 11 min. Organoleptic evaluation confirmed a slight difference between fresh rolls and rolls produced by postponed baking process (pre-baking), which shows that it is the technology of the future.
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