Primjena kiselog tijesta u proizvodnji peciva

undergraduate thesis

• Title (english): Aplication of sour dough in the production of rolls
• Author: Duje Moćan
• Mentor: Jasna Mrvčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2011-03-07, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U današem ubrzanom tempu života, proizvodnja kruha i peciva uporabom kiselog tijesta skoro isčeznula, ljudi sve više shvaćaju ulogu hrane i prehrane u prevenciji bolesti te poboljšanu općeg fizičkog i psihičkog zdravlja. Cilj ovog rada je upravo bio proizvesti jedan kvalitetniji, nutritivno i zdravstveno vrijedniji pekarski proizvod. Modificiran je standardni tehnološki postupak koji se koristi u današnjem pekarstvu u proizvodnji peciva u smislu dodavanja kiselog tijesta te smanjenja količine aditiva. Nabolji rezultati postignuti su pri doziranju 15% kiselog tijesta na količinu brašna, pri čemu je moguće koičinu aditiva smanjiti za 90 %, što ekonomski kompenzira tehnološki zahtjevniji način proizvodnje.

Abstract (english)

The application of sourdough in the bread and roll production almost disappeared due to today's tempo of life, people understand the role of food in the disease prevention and the general condition of a person in all aspects. The goal of this work was production of bakery product of higher quality and higher nutritional and health value. Standard today's technological baker procedure was modified by addition of sourdough and reducing the additive content. The best results were obtained with 15% of sourdough on the flour content, with possible reduction of additives up to 90% that compensate higher technological demands in this production.

• Keywords: Kiselo tijesto; starter kulture; bakterije mliječne kiseline; kruh; pecivo
• Keywords (english): sourdough; starter cultures; bread; lactic acid bacteria; rolls
• Language: croatian
• URN:NBN: urn:nbn:hr:159:668596
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-19 12:12:26