Praćenje procesa fermentacije tijesta pomoću skenera

master's thesis

• Title (english): Observing dough fermentation process with scanner
• Author: Aleksandra Žigić
• 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: 2008-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kruh je namirnica visoke potrošnje. Svojstva kruha igraju veliku ulogu kada su potrošači u pitanju, te je važno imati spoznaje o tome kako finalnom proizvodu pekarske industrije osigurati što bolja svojstva. Fermentacija je jedan od najkritičnijih i najvažnijih koraka u proizvodnji kruha, te se može slobodno reći da se tijekom fermentacije poboljšavaju karakteristike tijesta, poboljšava tekstura gotovog proizvoda, postiže poželjan okus, te produžuje trajnost gotovog proizvoda. Proces fermentacije uvjetovan je prisutnošću kvasca. Aktivnost kvasca u tijestu ovisi o određenim parametrima. Promjenom temperature fermentacije, količine kvasca, aditiva i vode, možemo djelovati na fermentaciju, odnosno na nastalu količinu ugljik-(IV)-oksida i porast volumena. Za praćenje porasta volumena tijesta koriste se razne tehnike. Svrha ovog diplomskog rada je ispitati mogućnost korištenja skenera za praćenje proces fermentacije tijesta tako što su rezultati uspoređeni sa onima dobivenim na Rheofermentometru - uređaju koji omogućuje potpuno automatsko promatranje fermentacijskog procesa u tijestu.

Abstract (english)

Bread is a high consuption food. Caracteristics of bread are very important for consumers so producers must secure high qualitiy of bread. Fermentation is one of the most critical and the most important steps in bread production. During the fermentation we can improve many caracteristics of final product such as taste, texture and durability. Fermentation process is caused by yeast. Yeast activity in dough depens of certain parameters. Changing fermentation temperature, amount of yeast, additive and water we can influence on fermentation with reference to originate amount of carbon – dioxide and volume growth. For observing volume growth of dough we can use all kinds of techniques. Purpose of this work is to explore posibility of using scanner for monitoring dough fermentation process. The results of scanner are compared with the results of Rheofermentometer. Rheofermentometeris an instrument that allows fully automated monitornig of the fermentation process of dough.

• Keywords: fermentacija; skener; tijesto; ugljik-(IV)-oksid; volumen
• Keywords (english): carbon-dioxide; dough; fermentation; scanner; volume
• Language: croatian
• URN:NBN: urn:nbn:hr:159:999806
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-01 12:49:08