Optimizacija vlažnosti zraka u fazi odgođene fermentacije peciva

master's thesis

• Title (english): Optimization of humidity in prolonged fermentation of white baking
• Author: Ema Trninić
• Mentor: Duška Ćurić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; Zagreb
• Defense date and country: 2012-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu ispitan je utjecaj relativne vlažnosti zraka u fazi fermentacije tjestenih komada na organoleptičke osobine peciva. Tijesto iste recepture fermentirano je u različitim uvjetima relativne vlažnosti zraka (RH) na 4°C kroz 24 sata (indirektni postupak), te se usporedilo s pecivima proizvedenima direktnim postupkom (slijepa proba). RH zraka u fazi odgođene fermentacije bila je 55-60 % u hladnjaku LTH, 79-81 % u retarder komori KOLB i 99 % na dva lima prekrivena najlonom u oba uređaja. Nastale promjene zabilježene su digitalnim fotoaparatom, mjerena je masa i volumen gotovog proizvoda standardnom metodom te je provedena deskriptivna senzorska analiza pečenih peciva. Bitan nedostatak na koji se istraživanje fokusiralo jest riblje oko, tj. mjehurići zraka na kori pečenog peciva. Fotografije ovog nedostatka su računalno obrađene programom ImageJ. Međusobno su uspoređeni pečeni uzorci indirektne proizvodnje te slijepe probe iz čega je zaključeno da je RH zraka 80±1 % optimalna u odgođenoj fermentaciji peciva.

Abstract (english)

In this paper the influence of humidity in the fermentation phase of dough pieces on organoleptic characteristics was examined. The same recipe dough fermented in different humidity conditions at 4 ° C for 24 hours (indirect method), and was compared with bakings produced by direct method (direct method). Humidity in the phase of the prolonged fermentation was 55-60% in the refrigerator LTH, 79-81% in the retarder chamber KOLB and 99% in two plates covered with nylon in both machines. Incurred changes were recorded by digital camera, the mass and volume of finished product were measured by standard method and descriptive sensory analysis of baked pastries were made. Significant flaw that research is focuses on is a fish-eye symptom, or air bubbles on the baked bakings crust. Photos of this flaw are processed by ImageJ computer program. Mutual indirect baked samples and blind samples were compared from what was concluded that humidity of 80±1 % is optimal in prolonged bakings fermentation.

• Keywords: pecivo; vlažnost zraka; odgođena fermentacija; riblje oko; organoleptička svojstva
• Keywords (english): baking; humidity; prolonged fermentation; fish-eye; organoleptic characteristic
• Language: croatian
• URN:NBN: urn:nbn:hr:159:213202
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-09 11:31:01