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doctoral thesis
Odabir mješovite starter kulture optimalnih značajki za proizvodnju kruha tehnologijom dopečenja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:056342
Gabrić, Domagoj
University of Zagreb
Faculty of Food Technology and Biotechnology

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

Cite this document

Gabrić, D. (2011). Odabir mješovite starter kulture optimalnih značajki za proizvodnju kruha tehnologijom dopečenja (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:056342

Gabrić, Domagoj. "Odabir mješovite starter kulture optimalnih značajki za proizvodnju kruha tehnologijom dopečenja." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:056342

Gabrić, Domagoj. "Odabir mješovite starter kulture optimalnih značajki za proizvodnju kruha tehnologijom dopečenja." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:056342

Gabrić, D. (2011). 'Odabir mješovite starter kulture optimalnih značajki za proizvodnju kruha tehnologijom dopečenja', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 February 2025, https://urn.nsk.hr/urn:nbn:hr:159:056342

Gabrić D. Odabir mješovite starter kulture optimalnih značajki za proizvodnju kruha tehnologijom dopečenja [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2025 February 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:056342

D. Gabrić, "Odabir mješovite starter kulture optimalnih značajki za proizvodnju kruha tehnologijom dopečenja", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:056342

Metadata
TitleOdabir mješovite starter kulture optimalnih značajki za proizvodnju kruha tehnologijom dopečenja
Title (english)Selection of mixed starter cultures with optimal characteristics for bread production using bake-off technology
AuthorDomagoj Gabrić
MBZ: 360612
MentorDuška Ćurić (mentor)
MBZ: 20634
Committee memberVesna Stehlik Tomas (predsjednik povjerenstva)
MBZ: 44734
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Zagreb
Defense date and country2011-10-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Universal decimal classification
(UDC)		664 - Production and preservation of solid foodstuffs
Abstract
Modificirana Gompertzova jednadžba korištena je za modeliranje porasta volumena tijesta tijekom fermentacije te određivanje vremena fermentacije tijesta pogodnog za pečenje. Utvrđeno je da dodatak kiselog tijesta u zamjes povoljno utječe na volumen i raspodjelu mjehurića plina u proizvodima dobivenim tehnologijom dopečenja. Na kvalitetu polupečenog integralnog kruha značajno utječe vrsta upotrebljenog startera i količina dodanog kiselog tijesta u zamjes. Najbolji razultati postignuti su upotrebom 15% kiselog tijesta i LV4 starter kulture.
Abstract (english)
Modified Gompertz equation is used for modelling of dough volume increase during fermentation, as well as to determine dough fermentation time optimal for baking. The results showed that sourdough addition has favourable effect on volume and gas bubbles distribution in the products obtained using bake-off technology. For the wholegrain partially baked bread production significant effect has the type of starter culture used and the amount of sourdough added. The best results are obtained using 15% sourdough and LV4 starter culture.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:056342
Promotion2012-07-01
Study programmeTitle: Food Technology
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti (doktor/doktorica znanosti)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-05-16 09:03:26