Utjecaj vakuum hlađenja na svojstva polubijelog kruha

master's thesis

• Title (english): Impact of vacuum cooling on half-white bread properties
• Author: Margareta Pavlović
• 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: 2015-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je istražiti utjecaj vakuum hlađenja na svojstva polupečenog pšeničnog kruha. U istraživanju se polupečeni vakuum ohlađeni kruh (VH) uspoređivao s konvencionalno ohlađenim (SH) polupečenim kruhom te s potpuno pečenim kruhom (S). Kruh VH ohladio se 90% brže od kruha SH. Gubitak vode VH kruha tijekom hlađenja je 11,9 % veći od SH kruha, ali to nije utjecalo na ostala određivana svojstva te je s mikrobiološke strane vakuum hlađenje povoljnije. Oblik i specifični volumen VH i SH kruhova tijekom 72h skladištenja ostali su približno jednaki, dok kod S kruhova oblik je ostao isti, dok se specifični volumen smanjio. Avramijevi parametri kinetike starenja za S kruh iznose n=1,624 te k=0,00635. Tvrdoća, čvrstoća i gumenost VH i SH smanjuju se dok se kod S te vrijednosti povećavaju tijekom 72h. Elastičnost, žvakljivost i kohezivnost VH i SH ostale su približno iste dok se kod S te vrijednosti smanjuju. Obzirom na razvijenu recepturu istražio se kemijski sastav prema kojem polubijeli kruh može nositi prehrambene tvrdnje proizvoda niskog sadržaja masti, kao „visoki sadržaj proteina― te „izvor prehrambenih vlakana―.

Abstract (english)

The aim of this paper was to investigate the influence of vacuum cooling on properties half-baked bread. Properties in these study half-baked vacuum cooled bread (VH) are compared with conventional chilled (SH) half-baked bread and a fully baked bread (S). VH bread is cooled 90% faster than bread SH. Water loss of VH bread during cooling is 11,9 % higher than the SH bread, but it did not affect the other determined properties, thus the microbiological vacuum cooling is more suitable. The shape and the specific volume of VH and SH loaves, for 72 hours storage, almost remained the same, while for bread S shape remained the same, but the specific volume is decreased. Avrami kinetics parameters aging of the bread is n = 1,624 and k = 0,00635. The hardness values VH and SH are reduced while the S value increase for 72 hours. Resilience, chewiness and cohesiveness of VH and SH remained approximately the same, while the S values decrease. Due to the developed recipes investigate of the chemical composition half-white bread can be clasified as a product of low-fat, „high protein― and „source of dietary fiber―.

• Keywords: polubijeli pšeniĉni kruh; polupeĉeni kruh; vakuum hlaĊenje; tekstura; kinetika starenja
• Keywords (english): half-white wheat bread; half-baked bread; vacuum cooling; texture; firming kinetics
• Language: croatian
• URN:NBN: urn:nbn:hr:159:900531
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-02 13:50:25