Santrauka:
Sukurtos dvi naujos batonų rūšys: batonas su ciberžole ir rozmarinu bei batonas su čili paprika ir rozmarinu. Tai ganėtinai specifiniai skoniai. Batonas su ciberžole ir rozmarinu, patiks vartotojams, kurie nemėgsta išraiškingų skonių. Ciberžolė neturi stipraus skonio ar aromato, tačiau gaminys tampa švelniai geltonos spalvos, patrauklus pirkėjui. Abu batonai kepami su rozmarinu, kuris pasižymi antioksidacinėmis savybėmis. Gaminamo batono masė – 0,500 kg, ilgis – 300 mm, plotis 120 mm, o kepimo laikas 25 min. Krosnies valandinis našumas 168kg/h; per vieną pamainą pagaminama 1176 kg.
Description:
Eglė Kazlauskaitė. Production of Traditional Long Bread with Spices. The final paper. Supervisor Svajūnė Garmuvienė. Kauno kolegija / University of Applied Sciences, Faculty of Technologies, Department of Food Technology. – Kaunas, 2018. The objective of the paper: to expand the assortment of traditional long bread using various spices such as chili pepper, turmeric, rosemary. The subjects of the paper: Long Bread with Spices. The structure of the paper. Theoretical part, technical part, financial-economic assessment of the project, summary, list of references. The outcomes of the paper. Two new types of long bread have been created: a long bread with turmeric and rosemary and a long bread with chili peppers and rosemary. These are quite specific flavors. Long loaf with turmeric and rosemary will appeal to consumers who do not like expressive flavors. Turmeric does not have a strong taste or aroma, but the product becomes a mild yellow color, appealing to the buyer. Both long breads will be baked with rosemary, which has antioxidant properties. The mass of long bread – 0,500 kilos, length – 300mm, width – 120mm, baking time– 25 min. The hourly production capacity of the oven is 168kh; or 1176 kg of long bread per shift. The volume of the paper. The paper consists of 44 pages, 13 tables, 1 illustrations, 20 literature sources and 2 appendixes. Keywords: Long bread, turmeric, chili pepper, spice, rosemary.
