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QUALITY OF VACUUM COOLED GLUTEN FREE BREAD


Voučko, Bojana; Vrana Špoljarić, Ivna; Ajredini, Saša; Čukelj, Nikolina; Novotni, Dubravka; Hruškar, Mirjana; Ćurić, Duška
QUALITY OF VACUUM COOLED GLUTEN FREE BREAD // Proceedings of 2nd FaBE 2015 - International Conference on Food and Biosystems Engineering / Petrotos, K., Leontopoulos, S. (ur.).
Mikonos, Grčka, 2015. str. 176-181 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
QUALITY OF VACUUM COOLED GLUTEN FREE BREAD

Autori
Voučko, Bojana ; Vrana Špoljarić, Ivna ; Ajredini, Saša ; Čukelj, Nikolina ; Novotni, Dubravka ; Hruškar, Mirjana ; Ćurić, Duška

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

Izvornik
Proceedings of 2nd FaBE 2015 - International Conference on Food and Biosystems Engineering / Petrotos, K., Leontopoulos, S. - , 2015, 176-181

Skup
2nd INTERNATIONAL CONFERENCE ON FOOD and BIOSYSTEMS ENGINEERING

Mjesto i datum
Mikonos, Grčka, 28.-31.05.2015

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Vacuum cooling ; gluten free bread ; quality ; specific volume ; texture

Sažetak
Short shelf life of gluten free bread is a technological challenge that has been approached to by many methods mainly comprising of ingredient substitution or addition. Recently minimal processing technologies like vacuum cooling have successfully been used for gluten bread quality improvement. The aim of this research was to explore the influence of vacuum cooling on quality parameters of partially baked gluten free bread made without preservatives. Vacuum cooling was performed according to a procedure introduced in 1978 by Bradshaw and its effects on quality parameters were compared to the ones measured in gluten free breads cooled conventionally at room temperature. Breads were cooled to 30 °C (in the core) in a vacuum chamber for 7 minutes, while conventional cooling at room temperature took 1 hour. Breads were packed in sealed polyethylene bags at room temperature until further testing. Compared to conventional, modulated vacuum cooling of prebaked gluten free breads was nine times quicker and caused only up to 2% higher bread weight loss. Further, vacuum cooling of prebaked gluten free bread positively affected specific volume and did not affect colour and crumb texture of fully baked bread.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija