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Pregled bibliografske jedinice broj: 315029

Dough fermentation modeling


Ćurić, Duška; Novotni, Dubravka; Gabrić, Dora; Žikić, A.; Bauman, Ingrid
Dough fermentation modeling // 4th International Congress [and] 6th Croatian Congress of Cereal Tehnologists : Flour - Bread’ 07 : abstract book / Ugarčić Hardi, Žaneta (ur.).
Osijek: Faculty of Food Technology, Departmen of Cereal Processing Technologies, 2007. str. 72-72 (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
Dough fermentation modeling

Autori
Ćurić, Duška ; Novotni, Dubravka ; Gabrić, Dora ; Žikić, A. ; Bauman, Ingrid

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
4th International Congress [and] 6th Croatian Congress of Cereal Tehnologists : Flour - Bread’ 07 : abstract book / Ugarčić Hardi, Žaneta - Osijek : Faculty of Food Technology, Departmen of Cereal Processing Technologies, 2007, 72-72

ISBN
978-953-7005-13-9

Skup
International Congress Flour - Bread (4 ; 2007)

Mjesto i datum
Opatija, Hrvatska, 24.-27.10.2007

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Dough fermentation ; rheofermentometer ; digital image analysis ; modeling

Sažetak
Optimum dough fermentation time depends on flour quality, amount of water added, yeast content, amount and composition of the improver and fermentation temperature. The influence of fermentation conditions on fermentation time needed to obtain optimum dough volume was analyzed by rheorementometer and digital image analysis using the UTHSCSA Image Tools software. The experiment was designed as a 24 factorial plan and the results were statistically analyzed by Design Expert v7.1.1 software. Fermentation conditions were set to: fermentation temperature 30-35oC ; water addition, 52-58% ; yeast content, 2-5% ; improver addition (containing ascorbic acid, amylase and pentosanase), 1-3%. Analysis of variance of gained mathematical model has shown that the most significant influence on fermentation time had yeas content (p<0.0001), fermentation temperature p<0.0001)and interaction of temperature and yeast content p<0.0001). The amount of added water had also a strong influence (p<0.5441) on fermentation time as well as improver addition (p<0.1972), interactions of yeast and water addition (p<0.3999), water addition and fermentation temperature (p<0.0020), water addition and improver addition (p<0.0013) and yeast content, water addition and fermentation temperature (p<0.0003). The obtained mathematical model explained 99.30% of total fermentation time variability in set fermentation conditions.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija



POVEZANOST RADA


Projekt / tema
058-0581846-2810 - Karakterizacija i određivanje stupnja izmiješanosti praškastih materijala (Ingrid Bauman, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb