Pregled bibliografske jedinice broj: 315029
Dough fermentation modeling
Dough fermentation modeling // 4th International Congress [and] 6th Croatian Congress of Cereal Tehnologists : Flour - Bread’ 07 : abstract book / Ugarčić Hardi, Žaneta (ur.).
Osijek: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2007. str. 72-72 (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 315029 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Dough fermentation modeling
Autori
Ćurić, Duška ; Novotni, Dubravka ; Gabrić, Dora ; Žikić, A. ; Bauman, Ingrid
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
4th International Congress [and] 6th Croatian Congress of Cereal Tehnologists : Flour - Bread’ 07 : abstract book
/ Ugarčić Hardi, Žaneta - Osijek : Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2007, 72-72
ISBN
978-953-7005-13-9
Skup
International Congress Flour - Bread (4 ; 2007)
Mjesto i datum
Opatija, Hrvatska, 24.10.2007. - 27.10.2007
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
dough fermentation ; rheofermentometer ; digital image analysis ; modeling
Sažetak
Optimum dough fermentation time depends on flour quality, amount of water added, yeast content, amount and composition of the improver and fermentation temperature. The influence of fermentation conditions on fermentation time needed to obtain optimum dough volume was analyzed by rheorementometer and digital image analysis using the UTHSCSA Image Tools software. The experiment was designed as a 24 factorial plan and the results were statistically analyzed by Design Expert v7.1.1 software. Fermentation conditions were set to: fermentation temperature 30-35oC ; water addition, 52-58% ; yeast content, 2-5% ; improver addition (containing ascorbic acid, amylase and pentosanase), 1-3%. Analysis of variance of gained mathematical model has shown that the most significant influence on fermentation time had yeas content (p<0.0001), fermentation temperature p<0.0001)and interaction of temperature and yeast content p<0.0001). The amount of added water had also a strong influence (p<0.5441) on fermentation time as well as improver addition (p<0.1972), interactions of yeast and water addition (p<0.3999), water addition and fermentation temperature (p<0.0020), water addition and improver addition (p<0.0013) and yeast content, water addition and fermentation temperature (p<0.0003). The obtained mathematical model explained 99.30% of total fermentation time variability in set fermentation conditions.
Izvorni jezik
Engleski
Znanstvena područja
Biotehnologija
POVEZANOST RADA
Projekti:
058-0581846-2810 - Karakterizacija i određivanje stupnja izmiješanosti praškastih materijala (Bauman, Ingrid, MZOS ) ( CroRIS)
Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb
