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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/175

Title: Development of organic breads and confectionery
Authors: Gallagher, Eimear
Keehan, Denise
Butler, Francis
Keywords: Organic flour
Organic bread quality
organically approved additives
Organic Confectionery
Issue Date: Jul-2005
Publisher: Teagasc
Citation: Development of organic breads and confectionery. The National Food Centre Research Report No. 75. Eimear Gallagher et al. Dublin; Teagasc, 2005. ISBN 1841704326
Series/Report no.: The National Food Centre Research Report;No. 75
Abstract: Recently, there has been a significant increase in the number of launches of organic bakery products in Ireland. As a result, there is an increased need to identify suitable organic bakery ingredients for use in bread and confectionery formulations. However, only a limited number of scientific studies on the physical, chemical and functional properties of organic flours and ingredients exist. The effects of commonly-used ingredients in baking, i.e. organic improvers and fats, on the baking characteristics of organic products have not yet been reported and little is known about the influence of approved additives that may be beneficial to organic baking. Arising from these gaps in the knowledge base on the use of organic flours and ingredients, the objective of this study was to evaluate the chemical, rheological and baking characteristics of white, wholemeal and confectionery organic flours and to assess the baking potential of organic bakery ingredients, in particular improvers, fats and additives. Ingredients and baked goods were compared to non-organic controls.
Description: End of Project Report
URI: http://hdl.handle.net/11019/175
ISBN: 1841704326
Appears in Collections:Food Chemistry & Technology
Food Programme End of Project Reports
Food Quality & Sensory Science

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