Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova

master's thesis

• Title (english): Effect of addition of sourdough on the shelf-life of part baked whole grain bread
• Author: Petar Bubalo
• 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: 2011-03-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu ispitan je utjecaj dodatka kiselog tijesta u zamjes na teksturalne i senzorske osobine integralnog kruha. Kiselo tijesto proizvedeno je uz dodatak bakterija Lactobacillus brevis, Lactobacillus plantarum, Leuconostoc mesenteroides te kvasca Candide milleri u četiri različite kombinacije. Promjena pH tijekom kiseljenja praćena je pomoću pH-metra što je omogućilo utvrđivanje kinetike kiseljenja. Kiselo tijesto u zamjes za proizvodnju kruha je dodavano u količinama od 7,5%, 15%, 22,5% i 30%. Kruh je u polupečenom stanju bio smrznut i čuvan 20 dana. Nakon dopečenja, analiziran je oblik, specifični volumen te teksturalni profil kruha nedugo nakon pečenja. Određena je i promjena tvrdoće kruha kroz 5 dana skladištenja na sobnoj temperaturi. Rezultati su pokazali da je najpovoljnije kiseljenje tijesta bilo korištenjem startera koji je sadržavao Lb. brevis i Ln. mesenteroides u volumnom omjeru 0,946 : 0,054. Na poboljšanje oblika i volumena kruha, na usporavanje starenja i najbolju senzorsku ocjenu kruha najviše je djelovao dodatak od 15-22,5% kiselog tijesta, proizvedenog pomoću startera koji je sadržavao Lb. plantarum, Ln. mesenteroides i C. milleri u volumnom omjeru 0,443 : 0,314 : 0,243.

Abstract (english)

In this paper the influence of addition of sourdough in the mixing on the textural and sensory properties of wholewheat bread was examined. Sourdough was produced with the addition of Lactobacillus brevis, Lactobacillus plantarum, Leuconostoc mesenteroides, and Candida milleri in four different combinations. Change of pH during acidification was monitored using a pH meter, which allowed determination of the kinetics of acidification. Sourdough was added to bread dough in amounts of 7.5%, 15%, 22.5% and 30%. Part-baked bread was kept frozen for 20 days. After rebaking, shape, specific volume and textural profile was analyzed shortly after baking. The bread firmness was determined during 5 days at room temperature. The results showed that acidification was the best with sourdough starter which contained Lb. brevis and Ln. mesenteroides in volume ratio of 0,946:0,054. The addition of 15 to 22.5% sourdough, produced by starter containing Lb. plantarum, Ln. mesenteroides and C. milleri in volume ratio of 0,443:0,314:0,243 proved as the most helpful in improving bread shape and volume, slowing of aging and giving the best sensory characteristics.

• Keywords: pšenično kiselo tijesto; polupečeni smrznuti kruh; tekstura kruha; starenje kruha
• Keywords (english): wheat sourdough; part baked frozen bread; bread texture; bread staling
• Language: croatian
• URN:NBN: urn:nbn:hr:159:096150
• 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: 2017-05-30 08:33:23