Pregled bibliografske jedinice broj: 151146
Utjecaj sirutke na volumen i poroznost kruha
Utjecaj sirutke na volumen i poroznost kruha // Proceedings of International Congress FLOUR - BREAD ´03 / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2004. str. 218-223 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
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Naslov
Utjecaj sirutke na volumen i poroznost kruha
(Influence of whey on volume and porosity of wheat bread)
Autori
Drokan, Blaženka ; Primorac, Ljiljana ; Erk, Zvonko ; Pavličić, Zlatko ; Mandić, Milena L.
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Proceedings of International Congress FLOUR - BREAD ´03
/ Ugarčić-Hardi, Žaneta - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2004, 218-223
Skup
International Congress FLOUR - BREAD ´03, 4th Croatian Congress of Cereal Technologists
Mjesto i datum
Opatija, Hrvatska, 19.11.2003. - 22.11.2003
Vrsta sudjelovanja
Predavanje
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
pšenični kruh; sirutka; volumen; poroznost
(wheat bread; whey; volume; porosity)
Sažetak
This work examined the influence of whey addition on volume and porosity of wheat bread. Volume is expressed as a product of bread circumferences measured through width and length, and porosity as a fraction of products (%) which were noncompliant on account of oversized pores. The investigation was carried out on white (Type 500 ) and half white bread (Type 850), using four flours of different origin. Whey was added at 2, 5, 7 and 10 % concentrations (on flour weight), and the results were compared to standard wheat breads with no whey addition. One thousand bread loaves were analyzed for each flour sample and whey level. An increase in whey concentration adversely affected bread loaf volume (p<0.001). The 10% level effected a volume reduction of 8 % compared to the standard bread. However, the end volume was still adequate and conforming to demands and habits of consumers. Whey addition also reduced fraction of nonconforming breads (p<0.001), i.e. products considered defective due to oversized pores. At the 10% addition level porosity was reduced to one third of original figures. The use od whey in wheat bread production is desirable since it can enhance its nutritive value, and this study also proved technological improvements of whey addition.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
