Optimiranje procesa kiseljenja integralnog pšeničnog brašna

master's thesis

• Title (english): Optimization of acidification process of whole grain wheat sourdough
• Author: Tanja Ahec
• 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: 2010-11-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Svrha ovog rada bila je ispitati utjecaj dodatka različitih kombinacija bakterija mliječne kiseline i kvasca Candide milleri na količinu proizvedenih organskih kiselina u kiselom pšeničnom tijestu i odrediti potrebno vrijeme fermentacije za kiseljenje. Za proizvodnju kiselog tijesta korištene su bakterije Lactobacillus plantarum, Lactobacillus brevis i Leuconostoc mesenteroides, te kvasac Candida milleri u ukupnoj količini od 100 mL. Pokusi su provedeni u skladu sa Scheffeovim miješanim modelom. U kiselom tijestu su određene koncentracije mliječne i octene kiseline primjenom visoko djelotvorne tekućinske kromatografije. Primjenom računalnog programa Design Expert 7.1.3., određeni su optimalni uvjeti proizvodnje kiselog tijesta iz integralnog pšeničnog brašna, i to kako slijedi: za dobivanje fermentabilnog koeficijenta u rasponu od 3 do 4 najbolje je koristiti L. brevis u rasponu od 8,8 - 94,6 mL, L. plantarum u rasponu od 0 - 42,7 mL, L. mesenteroides u rasponu od 4,7 - 68,2 mL i C. milleri u rasponu od 0 - 57,1 mL. Optimalno vrijeme fermentacije je 19,2 - 22 h.

Abstract (english)

The purpose of this study was to examine the effect of different combinations of lactic acid bacteria and yeast Candida milleri on the production of organic acids in wheat sourdough and the fermentation time for acidification process. Bacteria Lactobacillus plantarum, Lactobacillus brevis and Leuconostoc mesenteroides, and yeast Candida milleri were used for the production of sourdough in total amount 100 mL. The experiments were conducted according to a Scheffe mix model. Concentration of lactic and acetic acid in sourdough was determined by high performance liquid chromatography. The optimal conditions for production of wholemeal wheat sourdough were determined using the software Design Expert 7.1.3. To obtain fermentation quotient of sourdough ranging from 3 to 4, L. brevis has to be added in the range of 8.8 – 94.6 mL, L. plantarum in the range from 0 to 42.7 mL, L. mesenteroides in the range of 4.7 – 68.2 mL and C. milleri, ranging from 0 to 57.1 mL. The optimal fermentation time is 19.2 to 22 h.

• Keywords: pšenično kiselo tijesto; organske kiseline; fermentabilni koeficijent; vrijeme fermentacije; integralno pšenično brašno
• Keywords (english): wheat sourdough; organic acids; fermentation quotient; fermentation time; whole grain wheat fluor
• Language: croatian
• URN:NBN: urn:nbn:hr:159:138336
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-08-29 11:31:57