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    Development of organic breads and confectionery

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    Author
    Gallagher, Eimear cc
    Keehan, Denise
    Butler, Francis
    Keyword
    Organic flour
    Organic bread quality
    organically approved additives
    Organic Confectionery
    Date
    2005-07
    
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    URI
    http://hdl.handle.net/11019/175
    Citation
    Development of organic breads and confectionery. The National Food Centre Research Report No. 75. Eimear Gallagher et al. Dublin; Teagasc, 2005. ISBN 1841704326
    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.
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