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Influence of pre-ferment on wheat bread freshness and quality


Mrvčić, Jasna; Mikelec, Krunoslav; Križanović, Stela; Stanzer, Damir; Brnčić, Mladen; Ježek, Damir; Grba, Slobodan; Stehlik-Tomas, Vesna
Influence of pre-ferment on wheat bread freshness and quality // 5th Internation Congress Flour-Bread 09, 7th Croatian Comgeress of Cereal Technologists / Ugarčić-Hardi, Žaneta (ur.).
Osijek, 2010. str. 376-384 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Influence of pre-ferment on wheat bread freshness and quality

Autori
Mrvčić, Jasna ; Mikelec, Krunoslav ; Križanović, Stela ; Stanzer, Damir ; Brnčić, Mladen ; Ježek, Damir ; Grba, Slobodan ; Stehlik-Tomas, Vesna

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

ISBN
978-953-7005-21-4

Skup
5th Internation Congress Flour-Bread 09, 7th Croatian Comgeress of Cereal Technologists

Mjesto i datum
Opatija, Hrvatska, 21-23.10.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Pre-ferment; wheat bread; sourdough

Sažetak
The bread production process has been fastened and shortened by mechanical improvements in bakery. The shortening of production process causes shortened fermentation time that has undesirable impact on aroma, taste, texture and shelf-life of bread. To compensate these problems higher amount of yeast and additives were added. However, fast and continuous fermentations with yeast monoculture could not yield desirable product quality. Therefore increased customer demands for high quality bread and for healthier production forces many baker plants to use the preferment technology. Term "preferment" describes every dough that is used as a base for main dough production. In this production swelling, maturation, and acidification take place, in order to produce baker's products of better technological, sensory and other features. The aim of this work was to optimize the wheat bread production process by preferment technology. The influences of various preferment, preferment quantities and the preferment fermentation temperature on aroma and freshness of product were investigated. The bread quality evaluation was conducted according to DLG method. The changes of product freshness were determined by texture analyzer. The results showed positive influence of preferment and sour preferment on freshness and quality of final product.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
058-0580477-0374 - Proizvodnja biološki aktivnih tvari pomoću selekcioniranih kvasaca (Damir Stanzer, )
058-0583444-3483 - Mineralima obogaćene funkcionalne starter kulture u prehrambenoj industriji (Vesna Stehlik-Tomas, )

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb