Development of liverwurst-inlays for bakery products with a high convenient level

作者：Reimold Frederike^*; Bosse Ramona; Bosse Gunnar; Nahring Raphael; Erdoes Adam; Hildebrand Christoph; Schalow Sebastian; Thiemig Frank

来源：Fleischwirtschaft, 2014, 94(9): 111-115.

• Liverwurst
• Inlays of liverwurst
• Coating
• Bakery product
• Convenience

Liverwurst is a famous product but not suitable for takeaway food, because of its fast dehydration and smear properties. Therefore, the aim of this project was to integrate liverwurst into a takeaway business. The idea for implementation was to create inlays consisting of liverwurst which were functional for bakery products. The development of the inlays resulted from specific modifications in the process and ingredients, resulting in a stabilization of the texture. As a result, the formulation of the sausage was changed and some hydrocolloids (e.g. starch) were added to the recipe. The second step was to form the inlays. For that reason liverwurst sticks were prepared by using cooked mass of liverwurst which was pressed through small holes and cut into lengths. Thereafter, the sticks were coated. The coating was important to prevent interaction between the sausage (e.g. fat) and the bakery product (e.g. flavour). Also the thermo stability was a significant attribute for the coating. Alginate offers these properties. The final product was a bread roll with inlays of liverwurst inside. Both components were baked together. The new formulation created a product with a low content of fat and a high content of fibre.

• 出版日期2014