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Starch tray with addition of different components foamed by baking process

Author

Listed:
  • Hana Smítková

    (Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Miroslav Marek

    (Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

  • Jaroslav Dobiáš

    (Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic)

Abstract

The possibilities of improving starch/water batter foam properties by additions of inorganic and organic compounds, waste sawdust and waste paper pulp were investigated. The most suitable ratio between starch and water was set to 2:3. The best results were obtained when calcium stearate was added to the starch/water tray because it filled the matrix of the tray and improved the surface. The addition of calcium stearate and a low amount of waste paper pulp and/or waste sawdust also brought good results. Higher amounts of waste sawdust and calcium stearate did not produce the compact and smooth surface of starch trays. The addition of polyvinyl alcohol improved these parameters.

Suggested Citation

  • Hana Smítková & Miroslav Marek & Jaroslav Dobiáš, 2013. "Starch tray with addition of different components foamed by baking process," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(3), pages 230-235.
    • Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:3:id:241-2012-cjfs
    DOI: 10.17221/241/2012-CJFS
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