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Pregled bibliografske jedinice broj: 4926

Influence of some additives on rheological properties of flour


Zlatar, Tanja; Ugarčić-Hardi, Žaneta; Tušak, Dubravka; Klapec, Tomislav; Petrović, Biserka
Influence of some additives on rheological properties of flour // Proceedings of First Croatian Congress of Cereal Technologists "Brašno-Kruh "97" / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Prehrambeno tehnološki fakultet, Osijek, 1998. str. 158-166 (poster, domaća recenzija, cjeloviti rad (in extenso), znanstveni)


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Naslov
Influence of some additives on rheological properties of flour

Autori
Zlatar, Tanja ; Ugarčić-Hardi, Žaneta ; Tušak, Dubravka ; Klapec, Tomislav ; Petrović, Biserka

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

Izvornik
Proceedings of First Croatian Congress of Cereal Technologists "Brašno-Kruh "97" / Ugarčić-Hardi, Žaneta - Osijek : Prehrambeno tehnološki fakultet, Osijek, 1998, 158-166

Skup
Prvi hrvatski kongres tehnologa proizvodnje i prerade brašna "Brašno-Kruh "97"

Mjesto i datum
Osijek, Hrvatska, 13-15.11.1997

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
baking additives; rheological properties; baking properties

Sažetak
The aim of this work was to investigate how some commercially available additives affect rheological and baking properties of dough at different concentrations. All rheological estimations were performed according to a standard ICC procedure. The measurements were carried out using a Brabender's farinograph, an extensograph and an amylograph. Baking properties were investigated by tentative baking. The overall quality of the breads was estimated using a scoring system with five scores according to a DLG 1989 standard method. The wheat flour used was T-500 flour by Kupljenovo Inc., Kupljenovo. The additives were Farin Extra, Format (both by Ireks aroma Inc., Zagreb) and Pekol (Zvijezda Inc., Zagreb). We found that these additives significantly affect rheological and baking properties of bread. Pekol and Format demonstrated an optimal influence on these properties. Their positive role in the development of physical qualities and viscosity of the flour was evident at their low concentrations (Pekol: 0.5% ; Format: 0.4%). However, at high concentrations (Pekol: 1.5% ; Format: 1%) they optimised the baking properties of the dough. Further research should determine dosages of the additives and/or their combinations for different kinds of flour in order to formulate optimal recommendations.

Izvorni jezik
Engleski



POVEZANOST RADA


Projekti:
113002
113003

Ustanove:
Prehrambeno-tehnološki fakultet, Osijek


Citiraj ovu publikaciju:

Zlatar, Tanja; Ugarčić-Hardi, Žaneta; Tušak, Dubravka; Klapec, Tomislav; Petrović, Biserka
Influence of some additives on rheological properties of flour // Proceedings of First Croatian Congress of Cereal Technologists "Brašno-Kruh "97" / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Prehrambeno tehnološki fakultet, Osijek, 1998. str. 158-166 (poster, domaća recenzija, cjeloviti rad (in extenso), znanstveni)
Zlatar, T., Ugarčić-Hardi, Ž., Tušak, D., Klapec, T. & Petrović, B. (1998) Influence of some additives on rheological properties of flour. U: Ugarčić-Hardi, Ž. (ur.)Proceedings of First Croatian Congress of Cereal Technologists "Brašno-Kruh "97".
@article{article, author = {Zlatar, Tanja and Ugar\v{c}i\'{c}-Hardi, \v{Z}aneta and Tu\v{s}ak, Dubravka and Klapec, Tomislav and Petrovi\'{c}, Biserka}, editor = {Ugar\v{c}i\'{c}-Hardi, \v{Z}.}, year = {1998}, pages = {158-166}, keywords = {baking additives, rheological properties, baking properties}, title = {Influence of some additives on rheological properties of flour}, keyword = {baking additives, rheological properties, baking properties}, publisher = {Prehrambeno tehnolo\v{s}ki fakultet, Osijek}, publisherplace = {Osijek, Hrvatska} }
@article{article, author = {Zlatar, Tanja and Ugar\v{c}i\'{c}-Hardi, \v{Z}aneta and Tu\v{s}ak, Dubravka and Klapec, Tomislav and Petrovi\'{c}, Biserka}, editor = {Ugar\v{c}i\'{c}-Hardi, \v{Z}.}, year = {1998}, pages = {158-166}, keywords = {baking additives, rheological properties, baking properties}, title = {Influence of some additives on rheological properties of flour}, keyword = {baking additives, rheological properties, baking properties}, publisher = {Prehrambeno tehnolo\v{s}ki fakultet, Osijek}, publisherplace = {Osijek, Hrvatska} }




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