Tekstura polupečenih smrznutih kruhova dobivenih uz dodatak kiselog tijesta

master's thesis

• Title (english): Texture of partially baked frozen breads made with addition of sourdough
• Author: Lucija Tomašković
• 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, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Tehnologija kiselih tijesta poznata je od doba drevnih civilizacija, a i danas joj se pridodaje osobita pažnja. U ovom radu bila su uspoređivana teksturalna svojstva kruhova zamiješenih sa kvascima S.cerevisiae i S. uvarum te kruhova pripremljenih uz dodatak kiselih tijesta fermantiranih sa komercijalnim preparatom LV4 i LV4 uz dodatak Lb.sanfranciscensis. Analizatorom teksture su bila određivana svojstva: tvrdoća, elastičnost, rastezljivost, kohezivnost, gumenost i žvakljivost. U najviše od tih svojstava najboljim se pokazao kruh zamiješen sa S.cerevisiae, iako su prethodna istraživanja pokazala da dodatak kiselog tijesta pozitivno utječe na poboljšanje teksture kruha. Također, istražen je sastav organskih kiselina u kiselim tijestima proizvedenim pri različitim temperaturama, vremenima fermentacije i sa različitim mikroorganizmima. Najbolji sastav je imalo kiselo tijesto proizvedeno 24-satnom fermentacijom pri 30ºC sa kulturom LV4. Jedan od ciljeva ovog rada bio je i usporedba specifičnih volumena proizvedenih kruhova jer se primjenom kiselih tijesta prema nekim istraživanjima dobiva kruh boljeg specifičnog volumena. Tu tvrdnju djelomično potvrđuju rezultati ovih ispitivanja budući da su kruhovi zamiješeni sa S.cerevisiae i LV4 uz dodatak Lb.sanfranciscensis imali slične specifične volumene.

Abstract (english)

Technology of sourdough is known since the time of ancient civilizations and today it requires great attention. In this thesis it were compared textural properties of breads made with yeasts S.cerevisiae and S.uvarum, and breads made with sourdough made with commercial preparation LV4 and LV4 with addition of Lb. sanfranciscensis. With the texture analyzer were determined properties: firmness, resilence, springiness, cohesiveness, guminess and chewiness. In most of this properties the best was bread made with S.cerevisiae, although previous researches have shown that addition of sourdough positively affects the texture of bread. Also, it was investigated the composition of organic acids in sourdoughs produced at different temperatures, times of fermentation and with different microorganisms. It is concluded that the best composition had the sourdough produced by fermentation at 30ºC during 24 hours with culture LV4 is the best. One of the object of this thesis was comparation of specific volumes of produced breads because by some investigations addition of sourdougs positively afects the specific volume. This statement is partialy confirmed by the results of these experiments because the breads made with S.cerevisiae and LV4 with addition of Lb.sanfranciscensis have had similar specific volumes.

• Keywords: tekstura; kiselo tijesto; fermentacija; specifični volumen
• Keywords (english): texture; sourdough; fermentation; specific volume
• Language: croatian
• URN:NBN: urn:nbn:hr:159:444101
• 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 09:58:18