prikaz prve stranice dokumenta Proizvodnja kruha produžene trajnost s pomoću bakterije Leuconostoc mesenteroides
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master's thesis
Proizvodnja kruha produžene trajnost s pomoću bakterije Leuconostoc mesenteroides
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:403826
Strganac, Goran
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology

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

Cite this document

Strganac, G. (2015). Proizvodnja kruha produžene trajnost s pomoću bakterije Leuconostoc mesenteroides (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:403826

Strganac, Goran. "Proizvodnja kruha produžene trajnost s pomoću bakterije Leuconostoc mesenteroides." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:403826

Strganac, Goran. "Proizvodnja kruha produžene trajnost s pomoću bakterije Leuconostoc mesenteroides." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:403826

Strganac, G. (2015). 'Proizvodnja kruha produžene trajnost s pomoću bakterije Leuconostoc mesenteroides', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:403826

Strganac G. Proizvodnja kruha produžene trajnost s pomoću bakterije Leuconostoc mesenteroides [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:403826

G. Strganac, "Proizvodnja kruha produžene trajnost s pomoću bakterije Leuconostoc mesenteroides", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:403826

Metadata
TitleProizvodnja kruha produžene trajnost s pomoću bakterije Leuconostoc mesenteroides
Title (english)Production of bread with extended shelf life using the Leuconostoc mesenteroides bacteria
AuthorGoran Strganac
MentorJasna Mrvčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Fermentation and Yeast Technology)
Zagreb
Defense date and country2015-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U današnje vrijeme u pekarstvu se sve više koristi kiselo tijesto za povećanje tehnološke, organoleptičke, mikrobiološke, nutritivne i zdravstvene kvalitete pekarskih proizvoda. Ti pozitivni učinci rezultat su djelovanja mikroflore kiselog tijesta, bakterija mliječne kiseline (BMK) i kvasaca. U radu je ispitan utjecaj dodatka različite količine kvasca (0,5 %, 1 % i 1,8 %) i tekućeg kiselog tijesta (10 %, 15 % i 20 %) u kojem prevladava bakterija Leuconostoc mesenteroides na pokazatelje kvalitete polubijelog pšeničnog kruha (volumen, senzorska svojstva, tvrdoću, kinetiku starenja, profil teksture). S obzirom da je korišten soj heterofermentativnih BMK Leuconostoc mesenteroida koji proizvode mliječnu i octenu kiselinu kao primarne metabolite, koncentracija tih metabolita određena je pomoću HPLC-a, dok je tvrdoća sredine i profil teksture kruha određen s pomoću analizatora teksture. Dodatkom kiselog tijesta povećan je volumen kruha, poboljšana su senzorska svojstva, usporeno je starenje i poboljšana je tekstura kruha u odnosu na standardni kruh. Rezultati pokazuju da su optimalni parametri za proizvodnju kruha produžene trajnosti pomoću kiselog tijesta 1,8 % kvasca i 15 % kiselog tijesta jer je taj uzorak ocjenjen najkvalitetnijim nakon senzorskog ocjenjivanja. Na temelju dobivenih rezultata može se zaključiti da je bakterija Leuconostoc mesenteroides pogodna za industrijsku proizvodnju kruha produžene trajnosti.
Abstract (english)
At the present time sourdough is increasingly used in bread making in order to increase the technological, organoleptic, microbiological, nutritive, and health quality of bakery products. These positive effects result from the action of the microflora of the sourdough, lactic acid bacteria (LAB) and yeast. The thesis examines the effect of adding different amounts of yeast (0.5%, 1% and 1.8%) and liquid sourdough (10%, 15% and 20%) in the final doughing on semiwhite wheat bread quality indicators (volume, sensory properties, hardness, aging kinetics, texture profile). Given that the strain of heterofermentative LAB Leuconostoc mesenteroides which produce lactic and acetic acid as primary metabolism products was used, the concentration of these metabolites was determined using HPLC. The hardness of the middle part of the bread and the texture profile of the bread were determined using a texture analyser. With the addition of sourdough the volume increases, sensory properties improve, aging slows down and the texture of bread improves in comparison to standard bread. The results show that the optimal parameters for bread production using sourdough are 1.8% of yeast and 15% of sourdough since this sample had the highest quality number after sensory evaluation. Based on the obtained results, we can conclude that Leuconostoc mesenteroides is suitable for industrial production of bread with extended shelf life.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:403826
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
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Created on2017-04-28 12:57:46