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professional thesis
Senzorska kvaliteta polupečenih pekarskih proizvoda s dodatkom pšeničnog kiselog tijesta
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:394170
Dorbić, Ivo
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Dorbić, I. (2009). Senzorska kvaliteta polupečenih pekarskih proizvoda s dodatkom pšeničnog kiselog tijesta (Professional thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:394170

Dorbić, Ivo. "Senzorska kvaliteta polupečenih pekarskih proizvoda s dodatkom pšeničnog kiselog tijesta." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:394170

Dorbić, Ivo. "Senzorska kvaliteta polupečenih pekarskih proizvoda s dodatkom pšeničnog kiselog tijesta." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:394170

Dorbić, I. (2009). 'Senzorska kvaliteta polupečenih pekarskih proizvoda s dodatkom pšeničnog kiselog tijesta', Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:394170

Dorbić I. Senzorska kvaliteta polupečenih pekarskih proizvoda s dodatkom pšeničnog kiselog tijesta [Professional thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:394170

I. Dorbić, "Senzorska kvaliteta polupečenih pekarskih proizvoda s dodatkom pšeničnog kiselog tijesta", Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:394170

Metadata
TitleSenzorska kvaliteta polupečenih pekarskih proizvoda s dodatkom pšeničnog kiselog tijesta
Title (english)Sensory quality of semi-baked bakery products with the addition of wheaten sour dough
AuthorIvo Dorbić
MentorŽaneta Ugarčić-Hardi (mentor)
MentorDaliborka Koceva Komlenić (pomoć pri izradi, neposredni voditelj)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
Committee memberŽaneta Ugarčić-Hradi (član povjerenstva)
Committee memberAntonija Perl Pirički (član povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Cereal Technology)
Osijek
Defense date and country2009-12-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Povećanje konkurencije među proizvođačima pekarskih proizvoda potaklo je razvoj novih tehnologija u cilju poboljšanja kvalitete kruha i peciva. Sukladno tome razvijene su metode brzog smrzavanja, kao i tehnologija polupečenja pekarskih proizvoda. Pored tehniĉkog razvoja, u proizvodnji pekarskih proizvoda sve više se koristi pšenično kiselo tijesto u cilju poboljšanja senzorske kvalitete i produljenja svježine pekarskih proizvoda. U radu je ispitivan utjecaj pšeničnog kiselog tijesta na senzorske osobine polupečenih i konvencionalno pečenih pekarskih proizvoda (kruh i pecivo). Istraživanje se provodilo na pšeničnom bijelom kruhu Baguette, miješanom kukuruznom kruhu Baguette, pšeničnom bijelom i miješanom kukuruznom pecivu. Ocjenjivala su se senzorska svojstva uzoraka, 8 i 24 sata nakon pečenja (volumen, vanjski izgled, izgled sredine, miris, okus). S obzirom na dobivene rezultate, vidljivo je značajano poboljšanje senzorskih svojstava (veće ocjene) ispitivanih uzoraka kruha i peciva s dodanim pšeničnim kiselim tijestom, bilo da su pečeni konvencionalnim načinom ili primjenom tehnologije polupečenja. Statistiĉki znaĉajna razlika (P<0,05), određivana Fischerovim testom, vidljiva je kod senzorskih ocjena polupečenih uzoraka kruha i peciva sa dodanim kiselim tijestom u odnosu na uzorke kojima nije dodano kiselo tijesto bez obzira na način pečenja.
Abstract (english)
The increasing of the competition among manufactures of bakery products has prompted the development of new technologies to improve the quality of bread and rolls. According to this the methods of rapid freezing, and the technology of semibaking of bakery products have been developed. Beside the technical development, in the production of bakery products wheaten sour dough is increasingly used in order to improve sensory guality and to extend the freshness of bakery products. In this paper the impact of wheaten sour dough on sensory characteristics of semibaked and conventionally baked bakery products (bread and rolls) is examined. The research was conducted on white bread Baguette, mixed corn bread Baguette, white wheaten and mixed corn rolls.The sensory characteristics of the samples, 8 and 24 hours after baking (volume, external look, internal look, smell, taste) were rated. Considering the obtained results a significant improvement of sensory characteristics can be seen (higher ratings) of examined samples of bread and rolls with added wheaten sour dough, whether they were baked in a conventional way or by using the semi-baking technology. Statistically significant difference (P<0,05), determined by Fischer test, is evident in sensory rating of semi-baked samples of bread and rolls with added sour dough compared to samples to which sour dough was not added, regardless of the way of baking.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:394170
ProjectNumber: 113-1130475-2722
Title: Unapređenje kakvoće, trajnosti i funkcionalnosti proizvoda na bazi pšenice
Title: Improvement of quality, shelf life and functionality of wheat-based products
Leader: Daliborka Koceva Komlenić
Jurisdiction: Croatia
Funder: MZOS
Funding stream: ZP
Study programmeTitle: Food Safety and Quality
Study programme type: university
Study level: postgraduate specialist
Academic / professional title: sveučilišni/a specijalist/ specijalistica sigurnosti i kvalitete hrane (sveučilišni/a specijalist/ specijalistica sigurnosti i kvalitete hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-21 13:10:45