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master's thesis
Optimizacija vlažnosti zraka u fazi odgođene fermentacije peciva
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:213202
Trninić, Ema
University of Zagreb
Faculty of Food Technology and Biotechnology

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

Cite this document

Trninić, E. (2012). Optimizacija vlažnosti zraka u fazi odgođene fermentacije peciva (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:213202

Trninić, Ema. "Optimizacija vlažnosti zraka u fazi odgođene fermentacije peciva." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:213202

Trninić, Ema. "Optimizacija vlažnosti zraka u fazi odgođene fermentacije peciva." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:213202

Trninić, E. (2012). 'Optimizacija vlažnosti zraka u fazi odgođene fermentacije peciva', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:213202

Trninić E. Optimizacija vlažnosti zraka u fazi odgođene fermentacije peciva [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:213202

E. Trninić, "Optimizacija vlažnosti zraka u fazi odgođene fermentacije peciva", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:213202

Metadata
TitleOptimizacija vlažnosti zraka u fazi odgođene fermentacije peciva
Title (english)Optimization of humidity in prolonged fermentation of white baking
AuthorEma Trninić
MentorDuška Ćurić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Zagreb
Defense date and country2012-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu ispitan je utjecaj relativne vlažnosti zraka u fazi fermentacije tjestenih komada na organoleptičke osobine peciva. Tijesto iste recepture fermentirano je u različitim uvjetima relativne vlažnosti zraka (RH) na 4°C kroz 24 sata (indirektni postupak), te se usporedilo s pecivima proizvedenima direktnim postupkom (slijepa proba). RH zraka u fazi odgođene fermentacije bila je 55-60 % u hladnjaku LTH, 79-81 % u retarder komori KOLB i 99 % na dva lima prekrivena najlonom u oba uređaja. Nastale promjene zabilježene su digitalnim fotoaparatom, mjerena je masa i volumen gotovog proizvoda standardnom metodom te je provedena deskriptivna senzorska analiza pečenih peciva. Bitan nedostatak na koji se istraživanje fokusiralo jest riblje oko, tj. mjehurići zraka na kori pečenog peciva. Fotografije ovog nedostatka su računalno obrađene programom ImageJ. Međusobno su uspoređeni pečeni uzorci indirektne proizvodnje te slijepe probe iz čega je zaključeno da je RH zraka 80±1 % optimalna u odgođenoj fermentaciji peciva.
Abstract (english)
In this paper the influence of humidity in the fermentation phase of dough pieces on organoleptic characteristics was examined. The same recipe dough fermented in different humidity conditions at 4 ° C for 24 hours (indirect method), and was compared with bakings produced by direct method (direct method). Humidity in the phase of the prolonged fermentation was 55-60% in the refrigerator LTH, 79-81% in the retarder chamber KOLB and 99% in two plates covered with nylon in both machines. Incurred changes were recorded by digital camera, the mass and volume of finished product were measured by standard method and descriptive sensory analysis of baked pastries were made. Significant flaw that research is focuses on is a fish-eye symptom, or air bubbles on the baked bakings crust. Photos of this flaw are processed by ImageJ computer program. Mutual indirect baked samples and blind samples were compared from what was concluded that humidity of 80±1 % is optimal in prolonged bakings fermentation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:213202
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-09 11:31:01