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Pregled bibliografske jedinice broj: 330618

Variability of crumb grain in bread from industrial production


Magdić, Damir; Horvat, Daniela; Lukinac, Jasmina; Brođanac, Marko; Jakić Mato
Variability of crumb grain in bread from industrial production // Abstract book / 4th International Congress FLOUR-BREAD '07 6th Croatian Congress of Cereal Technologists / Žaneta Ugarčić-Hardi (ur.).
Osijek: Faculty of Food Technology, J.J. Strossmayer University of Osijek, Croatia, Department of Cereal Processing Technologies, 2007. (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
Variability of crumb grain in bread from industrial production

Autori
Magdić, Damir ; Horvat, Daniela ; Lukinac, Jasmina ; Brođanac, Marko ; Jakić Mato

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

Izvornik
Abstract book / 4th International Congress FLOUR-BREAD '07 6th Croatian Congress of Cereal Technologists / Žaneta Ugarčić-Hardi - Osijek : Faculty of Food Technology, J.J. Strossmayer University of Osijek, Croatia, Department of Cereal Processing Technologies, 2007

ISBN
978-953-7005-13-9

Skup
4th International Congress FLOUR-BREAD '07 6th Croatian Congress of Cereal Technologists

Mjesto i datum
Opatija, Hrvatska, 24-27.10.2007

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Bread; crumb grain; digital image analysis

Sažetak
Differences in appearence of finalized bakery products can be obtained even if standardized production is leaded and managed by computer. The aim in this research was to determine crumb grain and its change during bread production based on the same flour with constant process parameters and recipes. In experimental part of this work bread samples called Bijeli, Primorski and Miješani kukuruzni from regular market during 12 days were analyzed. The crumb grain was determined on bread slices by digital image analysis method and obtained data were processed and presented by tables and graphically. Results showed that bread sample called Bijeli had 17.26% crumbs in average ; Primorski had 21.81% while bread called Miješani kukuruzni had 28.38% crumbs on analyzed area. In spite of constant parameters crumb grain during mentioned period differs from 41.06% in bread called Primorski, 47.57% in bread called Bijeli to 48.35% in bread called Kukuruzni miješani.

Izvorni jezik
Engleski

Znanstvena područja
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