'Obwarzanek Krakowski' as a traditional food

Authors

  • Dorota Gałkowska University of Agriculture in Kraków, Faculty of Food Technology, Department of Analysis and Evaluation of Food Quality, Balicka 122, 30-149 Kraków
  • Joanna Sobolewska-Zielińska University of Agriculture in Kraków, Faculty of Food Technology, Department of Analysis and Evaluation of Food Quality, Balicka 122, 30-149 Kraków

DOI:

https://doi.org/10.5219/197

Keywords:

‘obwarzanek krakowski’, traditional food, composition

Abstract

The aim of this work was to evaluate the quality and to compare the traditional (‘obwarzanek krakowski’) with the non-traditional (‘obwarzanek’) bakery products. Four samples were analysed for chemical composition and texture and colour of crumb. The analysed products differed in the features of general appearance and chemical composition. The traditional products became much more hard during storage time than the non-traditional ones.

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References

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Published

2012-11-02

How to Cite

Gałkowska, D. ., & Sobolewska-Zielińska, J. . (2012). ’Obwarzanek Krakowski’ as a traditional food. Potravinarstvo Slovak Journal of Food Sciences, 6(4), 16–19. https://doi.org/10.5219/197