Proces spontane fermentacije kiselog tijesta od ječmenog i zobenog brašna

undergraduate thesis

• Title (english): The process of spontaneous sourdough fermentation of barley and oat flour
• Author: Magdalena Novački
• Mentor: Dubravka Novotni (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: 2024-07-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada je bio utvrditi može li spontanom fermentacijom zobenog ili ječmenog brašna nastati dovoljan broj i povoljan omjer bakterija mliječne kiseline (BMK) i kvasaca za primjenu kiselog tijesta tipa I u pekarstvu. Tijekom pet dana pripreme matičnog kiselog tijesta praćen je broj živih stanica ukupnih bakterija, BMK i kvasaca, u zrelom kiselom tijestu je izmjerena ukupna kiselost titracijom (TTA) te je određen volumen ugljičnog dioksida u krušnom tijestu s dodatkom kiselog tijesta (30 % i 50 %) ili pekarskog kvasca pomoću fermentografa. U ječmenom kiselom tijestu (pH 3,67) omjer BMK i kvasaca je bio 10⁷:10⁷, a TTA 8,95 mL 0,1 M NaOH. U zobenom kiselom tijestu postignut je povoljan broj BMK i kvasaca 10⁸:10⁶, pH 4,2 i TTA 7,25 mL 0,1 M NaOH. Volumen nastalog CO₂ u krušnom tijestu bez dodataka pekarskog kvasca je bio od 25 do 65 cm³. Može se zaključiti kako je spontano fermentirano zobeno kiselo tijesto prikladno za pekarske proizvode, ali uz dodatak pekarskog kvasca.

Abstract (english)

The aim of this study was to determine whether spontaneous fermentation of oat or barley flour can produce a sufficient number and favourable ratio of lactic acid bacteria (LAB) and yeast for successful application of sourdough type I in baking. During the five-day preparation of the mother sourdough, the number of viable total bacterial cells, LAB, and yeasts were monitored, the total titratable acidity (TTA) was measured in the mature sourdough, and the volume of carbon dioxide produced in the bread dough with the addition of sourdough (30% and 50%) or baker's yeast was determined using a fermentograph. In the barley sourdough (pH 3.67), the ratio of LAB to yeast was 10⁷:10⁷, and the TTA was 8.95 mL of 0.1 M NaOH. In the oat sourdough, a favourable number of LAB to yeast, 10⁸:10⁶, pH 4.2, and TTA 7.25 mL of 0.1 M NaOH were achieved. The volume of CO₂ produced in the bread dough without the addition of baker's yeast ranged from 25 to 65 cm³. It can be concluded that spontaneously fermented oat sourdough is suitable for bakery products, but with the addition of baker's yeast.

• Keywords: broj živih stanica; ječmeno brašno; kiselo tijesto tip I; spontana fermentacija; zobeno brašno
• Keywords (english): colony forming units; barley flour; oat flour; sourdough type I; spontaneous fermentation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:070138
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-09-02 11:45:39