Naslov
Influence of Carboxy Methyl Cellulose Addition on Changes of pH Values and Total Titratable Acidity of Biological and Chemical Acidified Dough

Autori
Koceva Komlenić, Daliborka ; Hasenay, Damir ; Ugarčić-Hardi, Žaneta ; Jukić, Marko ; Slačanac, Vedran ; Krstanović, Vinko

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

Izvornik
Proceedings of 3rd International Congress "Flour-Bread '05" and 5th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2006, 113-120

Skup
3rd International Congress "Flour-Bread '05" and 5th Croatian Congress of Cereal Technologists

Mjesto i datum
Opatija, Hrvatska, 26.10.2005. - 29.10.2005

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
carboxymethylcellulose; dough fermentation; pH value; total titratable acidity

Sažetak
The aim of this research was to determine the influence of carboxymethylcellulose (CMC) addition on the pH value and total titratable acidity of three types of dough: dough prepared with addition of sourdough powder, sourdough produced by the lactic acid fermentation with Lactobacillus plantarum and Lactobacillus brevis, and dough directly acidified with lactic acid. Dough samples were prepared from two types of flour. Fermentation of dough was conducted at 30 °C and 85% of relative humidity, for 80 minutes. Usage of hydrocolloid CMC is common in bakery, with the purpose of volume increase and freshness extension of the final product. Obtained results showed that addition of CMC had influence on pH values and total titratable acidity of dough. Stabilizing effect of CMC addition to changes of pH values during fermentation of dough was also noted. Accordingly, measured results suggested possible buffering effect of CMC on acidification of dough during fermentation.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA