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The effect of improvers on dough rheology and bread properties


Horvat, Daniela; Drezner, Georg; Šimić, Gordana; Magdić, Damir; Dvojković, Krešimir; Brođanac, Marko; Lukinac, Jasmina
The effect of improvers on dough rheology and bread properties // 4th International Congress [and] 6th Croatian Congress of Cereal Tehnologists : Flour - Bread ’ 07 : abstract book / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Faculty of Food Technology, J.J. Strossmayer University of Osijek, Croatia, Department of Cereal Processing Technologies, 2007. str. 25-25 (predavanje, međunarodna recenzija, sažetak, znanstveni)


Naslov
The effect of improvers on dough rheology and bread properties

Autori
Horvat, Daniela ; Drezner, Georg ; Šimić, Gordana ; Magdić, Damir ; Dvojković, Krešimir ; Brođanac, Marko ; Lukinac, Jasmina

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, J.J. Strossmayer University of Osijek, Croatia, Department of Cereal Processing Technologies, 2007, 25-25

ISBN
978-953-7005-13-9

Skup
International Congress Flour - Bread (4 ; 2007)

Mjesto i datum
Opatija, Hrvatska, 24-27.10.2007

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Flour; rheological dough properties; bread improvers; crumb structure

Sažetak
The influence of improvers on dough rheology and bread properties was investigated. The quantity of added improvers was in accordance with manufacturer recommendations. The analyzed flours were made by milling wheat cultivars of different rheological properties from Agricultural Institute Osijek. The effect of bread improvers on extensographic parameters was more pronounced in comparison with farinographic. The obtained results showed the extensographic parameters of flour samples should be taken into consideration before the decision about improveres quantity is made, because the maximum dough resistance of some cultivars in combination with improvers exceeded 1000 EU, while dough extensibility was significant lower what had negative effect on dough viscoaelastic properties. The added bread improvers caused an increase in loaves volume and had an impact on the crumb structure. Loaves volume and crumb structure of analyzed cultivars were significantly depend on extensographic dough properties.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
073-0730718-0598 - Razvoj nove germplazme u oplemenjivanju kvantitativnih svojstava pšenice (Georg Drezner, )
113-1130471-0451 - Prijenos topline i toplinska svojstva pri procesiranju hrane (Bernarda Šeruga, )
113-1130471-0592 - Nedestruktivne metode u procesima proizvodnje i čuvanja hrane (Damir Magdić, )

Ustanove
Poljoprivredni institut Osijek,
Prehrambeno-tehnološki fakultet, Osijek