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master's thesis
Utjecaj uvjeta smrzavanja tijesta na kvalitetu kruha
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:330810
Tomac, Don
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

Tomac, D. (2015). Utjecaj uvjeta smrzavanja tijesta na kvalitetu kruha (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:330810

Tomac, Don. "Utjecaj uvjeta smrzavanja tijesta na kvalitetu kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:330810

Tomac, Don. "Utjecaj uvjeta smrzavanja tijesta na kvalitetu kruha." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:330810

Tomac, D. (2015). 'Utjecaj uvjeta smrzavanja tijesta na kvalitetu kruha', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:330810

Tomac D. Utjecaj uvjeta smrzavanja tijesta na kvalitetu kruha [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:330810

D. Tomac, "Utjecaj uvjeta smrzavanja tijesta na kvalitetu kruha", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:330810

Metadata
TitleUtjecaj uvjeta smrzavanja tijesta na kvalitetu kruha
Title (english)Influence of freezing conditions on quality of frozen dough bread
AuthorDon Tomac
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 country2015-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu ispitan je utjecaj smrzavanja tijesta s i bez dodatka kiselog tijesta na kvalitetu polubijelog pšeničnog kruha. Konvencijalna metoda smrzavanja u šokeru u odnosu na metodu smrzavanja u vakuum komori pokazala se kraćom, bolje je očuvana aktivnost stanica kvasca te je manji gubitak vlage. Gubitak vlage vakuumskim smrzavanjem je povezan s lošijom teksturom sredine kruha. Dodatak kiselog tijesta u krušnom zamjesu (15%) utjecao je pozitivno na boju kore, oblik, mekoću i žvakljivost sredine kruha proizvedenog iz vakuumski smrznutog tijesta. Slično, dodatak kiselog tijesta rezultirao je mekšom sredinom direktno pečenog kruha i to kroz vremenski period od 48 sati čuvanja na sobnoj temperaturi. Dodatak kiselog tijesta nije utjecao na specifični volumen ni na senzorski određen kvalitetni broj kod nijednog uzorka kruha. Kruh iz tijesta smrznutog u šokeru, bez i s dodatkom kiselog tijesta bio je visoke kvalitete.
Abstract (english)
The aim of this study was to determine the effect of freezing conditions and addittion of sourdough on the quality of semiwhite wheat bread. Conventional method of freezing in blast freezer compared to vacuum freezing was shorter, the yeast activity was better preserved and moisture loss was lower. Moisture loss during vacuum freezing was related to deteroirated crumb texture. Sourdough addition (15%) had positive effect on crust colour, shape, crumb softness and chewiness of bread made from vacuum frozen dough. Similary, sourdough addition resulted in softer crumb of directly baked bread during the period of 48 h after baking stored at room temperature. Sourdough addition did not influence specific volume and sensory determined quality number of any bread samples. The quality of bread made from blast frozen dough, with or without sourdough was high.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:330810
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 on2017-05-03 09:24:48