Napredna pretraga

Pregled bibliografske jedinice broj: 480222

Effect of sourdough fermentation processing parameters on pH values changes during bread dough fermentation


Koceva Komlenić, Daliborka; Slačanac, Vedran; Hasenay, Damir; Ugarčić-Hardi, Žaneta; Jukić, Marko; Tosenberger, Mihaela; Krstanović, Vinko
Effect of sourdough fermentation processing parameters on pH values changes during bread dough fermentation // Proceedings of 5th International Congress "Flour-Bread '09" and 7th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Faculty of Food Technology, University of J.J. Strossmayer in Osijek, 2010. str. 385-393 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Effect of sourdough fermentation processing parameters on pH values changes during bread dough fermentation

Autori
Koceva Komlenić, Daliborka ; Slačanac, Vedran ; Hasenay, Damir ; Ugarčić-Hardi, Žaneta ; Jukić, Marko ; Tosenberger, Mihaela ; Krstanović, Vinko

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

Izvornik
Proceedings of 5th International Congress "Flour-Bread '09" and 7th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta - Osijek : Faculty of Food Technology, University of J.J. Strossmayer in Osijek, 2010, 385-393

ISBN
978-953-7005-21-4

Skup
5th International Congress "Flour-Bread '09"

Mjesto i datum
Opatija, Hrvatska, 21-23.10.2009.

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Bread dough fermentation; sourdough addition; pH values; temperature; type of flour; water content

Sažetak
The aim of this study was to determine the influence of three parameters (temperature, water content and type of flour) on the rate of pH value during fermentation of bread dough produced with sourdough. Fermentations of sourdough were conducted according to following experimental design: at three fermentation temperatures (25, 30 and 35 °C), using two types of flour (T-400 and T-1100) and two different water contents during 20 hours. Sourdough produced by the fermentation with Lactobacillus brevis L-62 was used for bread dough fermentation. Different rates of change in pH per minute (RCpH) for all analyzed samples were calculated. According to experimental data and calculated kinetic parameters, neither of analyzed parameters had statistically significant influence on pH profile during bread dough fermentation. Sourdough fermented on 30 °C could be selected as an optimal, because at this temperature pH values of bread dough decreased more rapidly, except sourdough produced from T-400 flour type and 1:1 water:flour ratio. It leads to assumption that the most of lactic acid bacteria actions occur during sourdough fermentation, whereas their influence on bread dough fermentation is considerably fewer. From that reason, influence of selected parameters on pH value changes during bread dough fermentation was considerably lower.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
113-1130475-2722 - Unapređenje kakvoće, trajnosti i funkcionalnosti proizvoda na bazi pšenice (Daliborka Koceva Komlenić, )
113-1780691-0538 - Unapređenje zdravstvene sigurnosti u proizvodnji i preradbi žitarica (Vinko Krstanović, )

Ustanove
Prehrambeno-tehnološki fakultet, Osijek