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undergraduate thesis
Utjecaj uvjeta smrzavanja kiselog tijesta na preživljavanje starter kultura
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:993588
Balić, Ema
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Balić, E. (2015). Utjecaj uvjeta smrzavanja kiselog tijesta na preživljavanje starter kultura (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:993588

Balić, Ema. "Utjecaj uvjeta smrzavanja kiselog tijesta na preživljavanje starter kultura." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:993588

Balić, Ema. "Utjecaj uvjeta smrzavanja kiselog tijesta na preživljavanje starter kultura." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:993588

Balić, E. (2015). 'Utjecaj uvjeta smrzavanja kiselog tijesta na preživljavanje starter kultura', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:993588

Balić E. Utjecaj uvjeta smrzavanja kiselog tijesta na preživljavanje starter kultura [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2025 January 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:993588

E. Balić, "Utjecaj uvjeta smrzavanja kiselog tijesta na preživljavanje starter kultura", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:993588

Metadata
TitleUtjecaj uvjeta smrzavanja kiselog tijesta na preživljavanje starter kultura
Title (english)INFLUENCE OF FREEZING CONDITIONS ON SURVIVAL STARTER CULTURES
AuthorEma Balić
MentorDubravka Novotni (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
Zagreb
Defense date and country2015-09-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Interdisciplinary Technical Sciences
Abstract
Kako raste potreba za funkcionalnim pekarskim proizvodima, tako je od iznimne važnosti razvitak tehnologije proizvodnje i čuvanja ječmenog kiselog tijesta. U ovom radu je ispitan utjecaj čuvanja ječmenog kiselog tijesta u uvjetima hladnjaka i zamrzivača na preţivljavanje starter kultura. Zamrzavanje je provedeno primjenog visokog tlaka, imerzijom ili strujom brzog zraka u šokeru. Kao starter kultura je korištena heterofermentativna bakterija mliječne kiseline Lactobacillus reuteri. Određen je broj živih stanica laktobacila u svježem kiselom tijestu te nakon čuvanja 7, 14 i 28 dana na +4 ili -18oC. Dobiveni rezultati upućuju na to na nije došlo do značajnih promjena u broju živih laktobacila kod zamrzavanja imerzijom i šokerom, dok se zamrzavanjem visokim tlakom značajno smanjio broj živih stanica u kiselom tijestu.U hladnjaku se nije značajno promijenio broj živih stanica laktobacila te nije došlo do pojave plijesni na kiselom tijestu.
Abstract (english)
As the need for functional bakery products grows, it is extremely important to develop production technology and methods of preserving barley sourdough. In this study, it is interrogated how cooling and freezing of sourdough will effect on survival of starter culture. Freezing is performed by applying a high pressure, immersion and with cold air in shocker. As a starter culture is used heterofermentative lactic acid bacterium Lactobacillus reuteri. Is determined by the number of living cells of lactobacillus in fresh sourdough and after saving 7, 14 and 28 days at +4 or -18 ° C. The results suggest that the there has been no significant change in the number of live lactobacilli in immersion freezing and shocker, while freezing with high pressure significantly reduce the number of viable cells in sourdough. In refrigerator the number of viable cells of lactobacillus did not change significantly and there was no mold on sourdough.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:993588
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-12-14 09:24:37