Determination Of Bread Dough Optimal Proof Time (CROSBI ID 478050)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Magdić, Damir ; Brođanac, Marko ; Miklaj, Mirjana ; Ferić, Velimir
engleski
Determination Of Bread Dough Optimal Proof Time
According to standard industrial procedure a bread dough was prepared. The additive was used in amount of 0.6%. A dough pieces were left for 35-60 minutes - for bread from T-500 flour type and 40-65 minutes - for T-850 flour type because of intermediate proof time. For every chosen time test baking in industrial bakery was done. Samples was sensory evaluated according to ponder number system. For bread based on flour type T-500 optimal proof time for production was 50 minutes, while it was 45 minutes for bread based on flour type T-850.
industrial bread production; optimal proof time
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nije evidentirano
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nije evidentirano
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Podaci o prilogu
109-113.
2000.
objavljeno
Podaci o matičnoj publikaciji
Proceedings of Second Croatian Congress of Cereal Technologists with international participation "Brašno-kruh 99."
Ugarčić-Hardi, Žaneta
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku
Podaci o skupu
2. Hrvatski kongres tehnologa proizvodnje i prerade brašna "Brašno-kruh 99."
poster
26.10.1999-29.10.1999
Opatija, Hrvatska