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Determination Of Bread Dough Optimal Proof Time (CROSBI ID 478050)

Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija

Magdić, Damir ; Brođanac, Marko ; Miklaj, Mirjana ; Ferić, Velimir Determination Of Bread Dough Optimal Proof Time // Proceedings of Second Croatian Congress of Cereal Technologists with international participation "Brašno-kruh ‘99." / Ugarčić-Hardi, Žaneta (ur.). Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2000. str. 109-113

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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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

Povezanost rada

Prehrambena tehnologija