Utjecaj uvjeta smrzavanja tijesta na kvalitetu kruha

master's thesis

• Title (english): Influence of freezing conditions on quality of frozen dough bread
• Author: Don Tomac
• 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: 2015-09-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu ispitan je utjecaj smrzavanja tijesta s i bez dodatka kiselog tijesta na kvalitetu polubijelog pšeničnog kruha. Konvencijalna metoda smrzavanja u šokeru u odnosu na metodu smrzavanja u vakuum komori pokazala se kraćom, bolje je očuvana aktivnost stanica kvasca te je manji gubitak vlage. Gubitak vlage vakuumskim smrzavanjem je povezan s lošijom teksturom sredine kruha. Dodatak kiselog tijesta u krušnom zamjesu (15%) utjecao je pozitivno na boju kore, oblik, mekoću i žvakljivost sredine kruha proizvedenog iz vakuumski smrznutog tijesta. Slično, dodatak kiselog tijesta rezultirao je mekšom sredinom direktno pečenog kruha i to kroz vremenski period od 48 sati čuvanja na sobnoj temperaturi. Dodatak kiselog tijesta nije utjecao na specifični volumen ni na senzorski određen kvalitetni broj kod nijednog uzorka kruha. Kruh iz tijesta smrznutog u šokeru, bez i s dodatkom kiselog tijesta bio je visoke kvalitete.

Abstract (english)

The aim of this study was to determine the effect of freezing conditions and addittion of sourdough on the quality of semiwhite wheat bread. Conventional method of freezing in blast freezer compared to vacuum freezing was shorter, the yeast activity was better preserved and moisture loss was lower. Moisture loss during vacuum freezing was related to deteroirated crumb texture. Sourdough addition (15%) had positive effect on crust colour, shape, crumb softness and chewiness of bread made from vacuum frozen dough. Similary, sourdough addition resulted in softer crumb of directly baked bread during the period of 48 h after baking stored at room temperature. Sourdough addition did not influence specific volume and sensory determined quality number of any bread samples. The quality of bread made from blast frozen dough, with or without sourdough was high.

• Keywords: smrznuto tijesto; vakuum smrzavanje; kiselo tijesto; tekstura kruha; senzorska analiza
• Keywords (english): freezing; shocker; vacuum chamber; sourdough; bread texture; sensory attributes
• Language: croatian
• URN:NBN: urn:nbn:hr:159:330810
• 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: 2017-05-03 09:24:48