Optimalni uvjeti fermentacije smrznutih proizvoda

master's thesis

• Title (english): Optimal conditions for fermentation of frozen bakery products
• Author: Ivona Hlapčić
• Mentor: Duška Ćurić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Cereal Chemistry and Technology); Zagreb
• Defense date and country: 2009-07-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U radu je utvrđeno optimalno vrijeme fermentacije smrznutih pekarskih proizvoda na temelju ukupne ocjene senzorskih svojstava, zatim volumena i omjera visine i širine proizvoda. Rezultati su se zatim usporedili sa standardnim proizvodom. Kod senzorskih osobina ocjenjivali su se vanjski izgled, izgled sredine, miris kore i sredine i okus kore i sredine. Volumen peciva se odredio pomoću metode nasipanja brašna. Utvrđeno je da volumen raste s vremenom fermentacije. Omjer visine i širine izračunat je pomoću podataka dobivenih iz slika kriški pekarskih proizvoda. Utvrđeno je da omjer visine i širine opada s vremenom fermentacije.

Abstract (english)

The subject of this paper is the establishment of the optimal fermentation time of frozen bakery products based on the total grade of sensory analysis, volume and the product diameter/height ratio. The results were then compared to the standard product. In sensory analysis, outer appearance, appearance of the middle, the smell and the taste of the crust and the middle were graded. The volume of the bakery products was determined by the flour filling method. It was established that volume grows proportionally with fermentation time. The diameter/height ratio was calculated using data obtained from the images of pieces of bakery products. It was determined that the diameter/height ratio falls proportionally with fermentation time.

• Keywords: smrznuti pekarski proizvodi; fermentacija; senzorska svojstva; volumen; omjer visine i širine
• Keywords (english): frozen bakery products; fermentation; sensory analysis; volume; diameter/height ratio
• Language: croatian
• URN:NBN: urn:nbn:hr:159:094514
• 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: 2017-08-31 12:55:54