Pregled bibliografske jedinice broj: 270062
Utjecaj uvjeta sušenja na metaboličku aktivnost bakterija mliječno-kiselog vrenja u kiselom tijestu
Utjecaj uvjeta sušenja na metaboličku aktivnost bakterija mliječno-kiselog vrenja u kiselom tijestu // Proceedings of 3rd International Congress Flour-Bread 05, 5th Croatian Congress of Cereal Technologists, Opatija / Žaneta Ugarčić-Hardi (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2005. str. 92-97 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
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Naslov
Utjecaj uvjeta sušenja na metaboličku aktivnost bakterija mliječno-kiselog vrenja u kiselom tijestu
(Influence of drying conditions on metabolic activity of Lactic acid bacteria in sourdough)
Autori
Ćurić, Duška ; Stehlik-Tomas, Vesna ; Bauman, Ingrid ; Krička, Tatjana ; Koražija, Mario
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Proceedings of 3rd International Congress Flour-Bread 05, 5th Croatian Congress of Cereal Technologists, Opatija
/ Žaneta Ugarčić-Hardi - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2005, 92-97
Skup
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
bakterije mliječno kiselog vrenja; kiselo tijesto; sušenje
(drying; sourdough; lactic acid bacteria)
Sažetak
Sourdough is used in the manufacture of rye breads to obtain the desired texture, typical sour and malt flavour, extended shelf life and higher nutritional value. A number of different sourdoughs and methods of fermentation have been described in the literature. Due to several fermentation steps involved, the conventional sourdough production is a time consuming process. Therefore, decreasing the production time is what the industry is interested in, and one stage sourdough fermentation and application of dry sourdough products are more and more replacing the conventional procedures. In this paper the results of metabolic activity of lactic acid bacteria Lactobacillus (L62), Lactobacillus plantarum (L73), Lactobacillus sanfranciensis (L99)used for three stage rye sourdough fermentation (22 hours), after drying in laboratory oven, vacuum oven and fluid bed dryer are presented. Optimal conditions of one stage bread process, with dry active rye sourdough addition, are defined. Sensorial characteristics of rye bread produced are also preformed.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
