prikaz prve stranice dokumenta Primjena smrznutog ječmenog kiselog tijesta u proizvodnji kruha
  Download
PDF 1.49 MB
master's thesis
Primjena smrznutog ječmenog kiselog tijesta u proizvodnji kruha
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:465049
Šicel, Tanita
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

Šicel, T. (2016). Primjena smrznutog ječmenog kiselog tijesta u proizvodnji kruha (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:465049

Šicel, Tanita. "Primjena smrznutog ječmenog kiselog tijesta u proizvodnji kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:465049

Šicel, Tanita. "Primjena smrznutog ječmenog kiselog tijesta u proizvodnji kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:465049

Šicel, T. (2016). 'Primjena smrznutog ječmenog kiselog tijesta u proizvodnji kruha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:465049

Šicel T. Primjena smrznutog ječmenog kiselog tijesta u proizvodnji kruha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:465049

T. Šicel, "Primjena smrznutog ječmenog kiselog tijesta u proizvodnji kruha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:465049

Metadata
TitlePrimjena smrznutog ječmenog kiselog tijesta u proizvodnji kruha
Title (english)Application of frozen barley sourdough in bread production
AuthorTanita Šicel
MentorDubravka Novotni (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Cereal Chemistry and Technology)
Zagreb
Defense date and country2016-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada je bio odrediti optimalni udio smrznuto skladištenog ječmenog kiselog tijesta u miješanom kruhu i ispitati utjecaj vremena skladištenja smrznutog kiselog tijesta na kvalitetu kruha. Kiselo tijesto je fermentirano s inokulumom bakterije mliječne kiseline Weissella cibaria i dodano je u krušno tijesto u količini od 10, 20 i 30%. Na temelju kiselog analiza tijesta, krušnog tijesta i kruha određeno je da je optimalni udio kiselog tijesta u kruhu 20%. Kiselo tijesto je skladišteno zamrznuto 4, 8 ili 12 tjedana. Tijekom skladištenja broj živih stanica se u tijestu značajno smanjivao s vremenom, titracijska kiselost je rasla, no vrijeme skladištenja nije negativno utjecalo na fermentacijsku sposobnost krušnog tijesta i nije bilo značajne razlike u kvaliteti kruha u odnosu na kruh sa svježim kiselim tijestom. Rezultati ovog rada pokazuju mogućnost industrijske primjene smrznutog kiselog tijesta za poboljšanje kvalitete miješanog ječmenog kruha.
Abstract (english)
The goal of this study was to determine the optimal proportion of frozen barley sourdough in a composite bread and examine the impact of sourdough frozen storage on bread quality. Sourdough was fermented with lactic acid bacteria Weissella cibaria and added to bread dough in quantity of 10, 20 or 30%. The results of testing sourdough, bread dough and bread features showed that the optimum sourdough addition in bread is 20%. Sourdough was frozen and stored for 4, 8, and 12 weeks. During storage the number of viable cells in the sourdough declined over time, titratable acidity was slightly increasing. Sourdough storage time did not negatively affect the ability of the dough fermentation and there was no differences in the quality of bread with stored sourdough compared to the bread with fresh sourdough. Results of this study demostrate the possibility of industrial application of frozen barley sourdough since it can improve the quality of bread compared native barley flour.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:465049
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-25 11:57:33