prikaz prve stranice dokumenta Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova
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master's thesis
Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:096150
Bubalo, Petar
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology

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

Cite this document

Bubalo, P. (2011). Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:096150

Bubalo, Petar. "Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:096150

Bubalo, Petar. "Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:096150

Bubalo, P. (2011). 'Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:096150

Bubalo P. Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 October 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:096150

P. Bubalo, "Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:096150

Metadata
TitleUtjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova
Title (english)Effect of addition of sourdough on the shelf-life of part baked whole grain bread
AuthorPetar Bubalo
MentorDuška Ćurić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Cereal Chemistry and Technology)
Zagreb
Defense date and country2011-03-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu ispitan je utjecaj dodatka kiselog tijesta u zamjes na teksturalne i senzorske osobine integralnog kruha. Kiselo tijesto proizvedeno je uz dodatak bakterija Lactobacillus brevis, Lactobacillus plantarum, Leuconostoc mesenteroides te kvasca Candide milleri u četiri različite kombinacije. Promjena pH tijekom kiseljenja praćena je pomoću pH-metra što je omogućilo utvrđivanje kinetike kiseljenja. Kiselo tijesto u zamjes za proizvodnju kruha je dodavano u količinama od 7,5%, 15%, 22,5% i 30%. Kruh je u polupečenom stanju bio smrznut i čuvan 20 dana. Nakon dopečenja, analiziran je oblik, specifični volumen te teksturalni profil kruha nedugo nakon pečenja. Određena je i promjena tvrdoće kruha kroz 5 dana skladištenja na sobnoj temperaturi. Rezultati su pokazali da je najpovoljnije kiseljenje tijesta bilo korištenjem startera koji je sadržavao Lb. brevis i Ln. mesenteroides u volumnom omjeru 0,946 : 0,054. Na poboljšanje oblika i volumena kruha, na usporavanje starenja i najbolju senzorsku ocjenu kruha najviše je djelovao dodatak od 15-22,5% kiselog tijesta, proizvedenog pomoću startera koji je sadržavao Lb. plantarum, Ln. mesenteroides i C. milleri u volumnom omjeru 0,443 : 0,314 : 0,243.
Abstract (english)
In this paper the influence of addition of sourdough in the mixing on the textural and sensory properties of wholewheat bread was examined. Sourdough was produced with the addition of Lactobacillus brevis, Lactobacillus plantarum, Leuconostoc mesenteroides, and Candida milleri in four different combinations. Change of pH during acidification was monitored using a pH meter, which allowed determination of the kinetics of acidification. Sourdough was added to bread dough in amounts of 7.5%, 15%, 22.5% and 30%. Part-baked bread was kept frozen for 20 days. After rebaking, shape, specific volume and textural profile was analyzed shortly after baking. The bread firmness was determined during 5 days at room temperature. The results showed that acidification was the best with sourdough starter which contained Lb. brevis and Ln. mesenteroides in volume ratio of 0,946:0,054. The addition of 15 to 22.5% sourdough, produced by starter containing Lb. plantarum, Ln. mesenteroides and C. milleri in volume ratio of 0,443:0,314:0,243 proved as the most helpful in improving bread shape and volume, slowing of aging and giving the best sensory characteristics.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:096150
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 on2017-05-30 08:33:23