Proizvodnja pšeničnog kruha uz dodatak kvasnog i kiselog predfermenta

master's thesis

• Title (english): Production of wheat bread with yeast preferment and sour preferment
• Author: Krunoslav Mikelec
• Mentor: Vesna Stehlik-Tomas (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Fermentation and Yeast Technology); Zagreb
• Defense date and country: 2009-10-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Uvođenjem mehanizacije u pekarstvo, tehnološki proces proizvodnje kruha se ubrzao i skratio. Skraćivanjem tehnološkog procesa proizvodnje, skraćeno je i vrijeme fermentacije što se nepovoljno odražava na aromu i okus te teksturu i trajnost kruha. Povećana potražnja kupaca za kvalitetnijim kruhom i prirodnim načinom proizvodnje, potiče mnoge pogone na korištenje tehnologije predtijesta. Stoga je cilj ovog rada bio optimirati proces proizvodnje pšeničnog kruha korištenjem tehnologije predtijesta. Ispitan je utjecaj dodatka različite količine predtijesta (kvasnog i kiselog) te utjecaj temperature fermentacije predtijesta na aromu i svježinu gotovog proizvoda. Rezultati su pokazali pozitivan utjecaj i kvasnog i kiselog predtijesta kako na svježinu tako i na kvalitetu gotovog proizvoda.

Abstract (english)

The bread production process has been fastened and shortened by mechanical improvements in bakery. The shortening of production process causes shortened fermentation time that has undesirable impact on aroma, taste, texture and shelf-life of bread. Therefore increased customer demands for high quality bread and for healthier production forces many baker plants to use the preferment technology. The aim of this work was to optimize the wheat bread production process by preferment technology. The influences of various preferment, preferment quantities and the preferment fermentation temperature on aroma and freshness of product were investigated. The results showed positive influence of preferment and sour preferment on freshness and quality of final product.

• Keywords: kiselo tijesto; predtijesto; pšenični kruh; bakterije mliječne kiseline; starter kulture
• Keywords (english): sourdough; predough; wheat bread; lactic acid bacteria; starter cultures
• Language: croatian
• URN:NBN: urn:nbn:hr:159:212714
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-01 10:35:57