Odabir mješovite starter kulture optimalnih značajki za proizvodnju kruha tehnologijom dopečenja

doctoral thesis

• Title (english): Selection of mixed starter cultures with optimal characteristics for bread production using bake-off technology
• Author: Domagoj Gabrić; MBZ: 360612
• Mentor: Duška Ćurić (mentor); MBZ: 20634
• Committee member: Vesna Stehlik Tomas (predsjednik povjerenstva); MBZ: 44734
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; Zagreb
• Defense date and country: 2011-10-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology
• Universal decimal classification (UDC): 664 - Production and preservation of solid foodstuffs

Abstract

Modificirana Gompertzova jednadžba korištena je za modeliranje porasta volumena tijesta tijekom fermentacije te određivanje vremena fermentacije tijesta pogodnog za pečenje. Utvrđeno je da dodatak kiselog tijesta u zamjes povoljno utječe na volumen i raspodjelu mjehurića plina u proizvodima dobivenim tehnologijom dopečenja. Na kvalitetu polupečenog integralnog kruha značajno utječe vrsta upotrebljenog startera i količina dodanog kiselog tijesta u zamjes. Najbolji razultati postignuti su upotrebom 15% kiselog tijesta i LV4 starter kulture.

Abstract (english)

Modified Gompertz equation is used for modelling of dough volume increase during fermentation, as well as to determine dough fermentation time optimal for baking. The results showed that sourdough addition has favourable effect on volume and gas bubbles distribution in the products obtained using bake-off technology. For the wholegrain partially baked bread production significant effect has the type of starter culture used and the amount of sourdough added. The best results are obtained using 15% sourdough and LV4 starter culture.

• Keywords: modeliranje fermentacije; modificirana Gompertzova jednadžba; raspodjela mjehurića plina; Cohenov model; optimizacija procesa; tehnologija dopečenja; linearni vertikalni mjerač pomaka; kiselo tijesto.
• Keywords (english): fermentation modelling; modified Gompertz equation; gas bubbles distribution; Cohen model; process optimisation; bake-off technology; linear vertical displacement transducer; sourdough
• Language: croatian
• URN:NBN: urn:nbn:hr:159:056342
• Promotion: 2012-07-01
• Study programme: Title: Food Technology; Study programme type: university; Study level: postgraduate; Academic / professional title: doktor/doktorica znanosti (doktor/doktorica znanosti)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2018-05-16 09:03:26