Proizvodnja bijelog kruha pomoću bakterija mliječne kiseline

master's thesis

• Title (english): Production of bread from whity flour with lactic acid bacteria
• Author: Tomislav Dalić
• Mentor: Vesna Stehlik-Tomas (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Fermentation and Yeast Technology); Zagreb
• Defense date and country: 2007-11-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U cilju poboljšanja senzorskih svojstava bijelog kruha kao i njegove produžene trajnosti provedena su probna pečenja kruha uz dodatak suhoga startera proizvedenog sa starter kulturama Lactobacillus brevis i Leuconostoc mesenteroides . Suhi starter dodavan je u količini od 10, 20 i 30 g na masu brašna od 2,8 kg i 2,1 l vode. Mjerenjem pH i ukupne kiselosti kiselog tijesta utvrđena je visoka fiziološka aktivnost dodanih bakterija mliječne kiseline. Rezultati senzorskog ocjenjivanja kruha pokazali su da je kruh proizvedeni uz dodatak 10% suhoga startera postigao najviši kvalitetni broj 4,70 što potvrđuje pozitivno djelovanje bakterija mliječne kiseline na kvalitetu proizvodnje bijelog kruha. Rezultati također pokazuju da su ove starter kulture pogodne za industrijsku proizvodnju bijelog kruha.

Abstract (english)

The aim of this work was the improvement of white bread organoleptic quality and longer shelf life with addition of dried starter wich was produced by starter cultures Lactobacillus brevis and Leuconostoc mesenteroides.Dried starter was added in amounts of 10, 20 and 30 gramms on flour weight of 2,8 kg and 2,1 L water. Baking trials were made in industry production. Measurement of pH and total acidity in sourdough showed high activity of lactic acid bacteria. Results of bread sensory analysis showed that bread produced with soardough at a level of 10% on flour weight scored highest quality number 4,70, which confirmed positive effect of lactic acid bacteria on bakery products. Results also showted that these starter cultures could be used in industry production.

• Keywords: bakterije mliječne kiseline; kiselo tijesto; starter kulture u pekarstvu
• Keywords (english): lactic acid bacteria; sourdough; starter cultures in bakery
• Language: croatian
• URN:NBN: urn:nbn:hr:159:234706
• 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: 2017-09-05 13:16:53