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master's thesis
Optimiranje procesa kiseljenja integralnog pšeničnog brašna
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:138336
Ahec, Tanja
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

Ahec, T. (2010). Optimiranje procesa kiseljenja integralnog pšeničnog brašna (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:138336

Ahec, Tanja. "Optimiranje procesa kiseljenja integralnog pšeničnog brašna." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:138336

Ahec, Tanja. "Optimiranje procesa kiseljenja integralnog pšeničnog brašna." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:138336

Ahec, T. (2010). 'Optimiranje procesa kiseljenja integralnog pšeničnog brašna', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:138336

Ahec T. Optimiranje procesa kiseljenja integralnog pšeničnog brašna [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 October 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:138336

T. Ahec, "Optimiranje procesa kiseljenja integralnog pšeničnog brašna", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:138336

Metadata
TitleOptimiranje procesa kiseljenja integralnog pšeničnog brašna
Title (english)Optimization of acidification process of whole grain wheat sourdough
AuthorTanja Ahec
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 country2010-11-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svrha ovog rada bila je ispitati utjecaj dodatka različitih kombinacija bakterija mliječne kiseline i kvasca Candide milleri na količinu proizvedenih organskih kiselina u kiselom pšeničnom tijestu i odrediti potrebno vrijeme fermentacije za kiseljenje. Za proizvodnju kiselog tijesta korištene su bakterije Lactobacillus plantarum, Lactobacillus brevis i Leuconostoc mesenteroides, te kvasac Candida milleri u ukupnoj količini od 100 mL. Pokusi su provedeni u skladu sa Scheffeovim miješanim modelom. U kiselom tijestu su određene koncentracije mliječne i octene kiseline primjenom visoko djelotvorne tekućinske kromatografije. Primjenom računalnog programa Design Expert 7.1.3., određeni su optimalni uvjeti proizvodnje kiselog tijesta iz integralnog pšeničnog brašna, i to kako slijedi: za dobivanje fermentabilnog koeficijenta u rasponu od 3 do 4 najbolje je koristiti L. brevis u rasponu od 8,8 - 94,6 mL, L. plantarum u rasponu od 0 - 42,7 mL, L. mesenteroides u rasponu od 4,7 - 68,2 mL i C. milleri u rasponu od 0 - 57,1 mL. Optimalno vrijeme fermentacije je 19,2 - 22 h.
Abstract (english)
The purpose of this study was to examine the effect of different combinations of lactic acid bacteria and yeast Candida milleri on the production of organic acids in wheat sourdough and the fermentation time for acidification process. Bacteria Lactobacillus plantarum, Lactobacillus brevis and Leuconostoc mesenteroides, and yeast Candida milleri were used for the production of sourdough in total amount 100 mL. The experiments were conducted according to a Scheffe mix model. Concentration of lactic and acetic acid in sourdough was determined by high performance liquid chromatography. The optimal conditions for production of wholemeal wheat sourdough were determined using the software Design Expert 7.1.3. To obtain fermentation quotient of sourdough ranging from 3 to 4, L. brevis has to be added in the range of 8.8 – 94.6 mL, L. plantarum in the range from 0 to 42.7 mL, L. mesenteroides in the range of 4.7 – 68.2 mL and C. milleri, ranging from 0 to 57.1 mL. The optimal fermentation time is 19.2 to 22 h.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:138336
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-08-29 11:31:57