Tradicijske metode fermentacije i prirodno kiselo tijesto kao starter za proizvodnju sigurnih i kvalitetnih pekarskih proizvoda produljene trajnosti

undergraduate thesis

• Title (english): Traditional methods of fermentation and natural sour dough starter for producing safe and quality baked goods with longer shelf life
• Author: Vedran Rađenović
• Mentor: Jasna Mrvčić (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: 2016-09-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U današnjem ubrzanom tempu života, upotreba tradicijskih metoda kiseljenja tijesta u pekarskoj proizvodnji je gotovo iščeznula. Moderne metode upotrebe monokulture kvasca S. cerevisiae i kratkotrajna fermentacija se nisu pokazali prikladnim za postizanje sigurnosti, kvalitete i trajnosti pekarskih proizvoda. Sve je veća svijest o utjecaju antinutrijenata i alergena žitarica na zdravlje modernog čovjeka. Stoga je cilj ovoga rada ukazati na kvalitetnije, nutritivnije i zdravstveno ispravnije pekarske proizvode koji nastaju uporabom tradicijskih kiselih tijesta s brašnom od cjelovitih žitarica bez dodanog kvasca i aditiva.

Abstract (english)

In today fast paced life, usage of traditional methods with sourdoughs in bakery production is almost perished. Modern methods of using yeast monoculture S. cerevisiae with short fermentation haven¨t proven suitable for achiving safety, quality and shelf life of baked goods. There is growing awareness of decremental effects of cereal antinutrients and allergens on health of a modern man. Thus the goal of this work is to indicate on higher quality, nutrient rich and healthier baked produce which are made with traditional sour dough and flower from wholesome cereals without added yeast or additive.

• Keywords: kiselo tijesto; starter kultura; bakterije mliječne kiseline; kvasac; kruh
• Keywords (english): sourdough; starter cultures; lactic acid bacteria; yeast; bread
• Language: croatian
• URN:NBN: urn:nbn:hr:159:301007
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-04-25 08:35:18