The effect of improver on dough rheology and bread properties (CROSBI ID 548025)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Horvat, Daniela ; Drezner, Georg ; Šimić, Gordana ; Magdić, Damir ; Dvojković, Krešimir ; Brođanac, Marko ; Lukinac, Jasmina
engleski
The effect of improver on dough rheology and bread properties
The influence of bread improver on dough rheology and bread properties was investigated. The effect of bread improver on extensographic parameters of analyzed flours with different rheological properties was more pronounced in comparison with farinographic. Regarding the effect on bread properties, the improver enhanced loaf volume and average cell area. Using improver had possitive effect on flours with medium dough strength, through improvment of loaves volume and shape with satisfying crumb structure. However, improver significantly destroyed viscoelastic properties of flours with strong dough with negative effect on loaves shape, avarage cell area and crumb porosity parameters.
rheological dough properties; bread improver; crumb structure
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
Podaci o prilogu
37-42.
2008.
objavljeno
Podaci o matičnoj publikaciji
Proceedings of the 4rd International Congress Flour-Bread'07 and 6th Croatian Congress of Cereal Technologists
Ugarčić-Hardi, Žaneta
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku
978-953-7005-15-3
Podaci o skupu
Nepoznat skup
predavanje
29.02.1904-29.02.2096
