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Pregled bibliografske jedinice broj: 343826

Influence of proofing and baking time on selected properties of gluten-free bread


Ćurić, Duška; Novotni, Dubravka; Gabrić, Domagoj; Polenghi, Ombretta; Cerne, Virna; Sikora, Marek; Cukelj, Nikolina
Influence of proofing and baking time on selected properties of gluten-free bread // Proceedings of the 2008 Joint Central European Congress
Zagreb, 2008. str. 259-265 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Influence of proofing and baking time on selected properties of gluten-free bread

Autori
Ćurić, Duška ; Novotni, Dubravka ; Gabrić, Domagoj ; Polenghi, Ombretta ; Cerne, Virna ; Sikora, Marek ; Cukelj, Nikolina

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 2008 Joint Central European Congress / - Zagreb, 2008, 259-265

Skup
4th CE Congress of Food ; 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Cavtat, Hrvatska, 14-17.05.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Gluten-free bread ; proofing ; baking time ; porosity ; texture

Sažetak
The influence of proofing time and baking time on physical characteristics of gluten-free breads was investigated. Breads were made of rice flour, corn flour and potato starch with addition of guar gum, sunflower oil, fresh yeast, salt and water. Proofing temperature was 30 °C at 80 % of relative humidity (RH) and baking temperature was 190 °C. Proofing time was ranging from 45 to 55 minutes and baking time was ranging from 25 to 35 minutes. In breads, specific volume and shape, crumb porosity by image analysis, crumb firmness and crust hardness by Texture Analyser were determined. Bread specific volume ranged from 97 cm3/g to 105 cm3/g. Physical properties of gluten-free breads such as specific volume, crumb cell porosity and crust hardness significantly depend on proofing time. The prolongation of proofing time significantly influenced the enlargement of the specific volume and crust hardness. Specific volume of the products decreased with the prolongation of the baking time, while the crust hardness increased. In the case of the used recipe and process conditions, 50 minutes of proofing and 30 minutes of baking would be desirable to obtain good physical characteristics of gluten- free breads.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-0580696-0702 - Lignani u žitaricama, uljaricama, soji i integralnim pekarskim proizvodima (Duška Ćurić, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb